April 9, 2012

Easter Bunnies Become Chocolate Bread Pudding

If you are like me chocolate and Easter go hand in hand. And the day after Easter I rush to the stores to purchase the leftover Easter bunnies (other chocolate works as well). Now, the photo is not my pudding. It does not last long enough for a photo! But the bunny will also work in place of other chocolate in recipes.


Dessert Cooking Class Cookbook 

Chocolate Bread Pudding
4 cups dried (stale is best) French Bread cubes (or I used croissants)
2 cups low fat chocolate milk   (I used plain low fat milk and grated chocolate candy the old Easter bunny came in handy)
1 cup sugar
1/3 cup unsweetened cocoa 
1 teas cinnamon
2 large egg whites
1 whole egg
2 tablespoon butter or margarine
1 tablespoon vanilla

Preheat oven to 350°F. Lightly grease a 8"x8"x2" baking dish
1. In a large bowl place the bread cubes. Pour the chocolate milk over cubes; stir and mash until bread is well soaked. (Mixture will be very moist but not soupy. If needed, add more chocolate milk, 1 tablespoon at a time, until bread is well, soaked.) 

2. In a small bowl, combine the sugar, cocoa, and cinnamon. In a medium size bowl, use a rotary beater to beat together the egg whites, egg, butter, and vanilla. Add the sugar mixture, then beat until combined. Add egg mixture to the bread mixture. Gently stir until combined. (Do not over beat the white or the pudding will be dry.)

3.  Turn the mixture into the prepared dish. Bake, covered, for 30 minutes. Uncover and bake for 10 to 15 minutes more or until almost set in the center. Let stand on a wire rack for 5 minutes. Serve.  Make 9 servings. 

( you can freeze the left overs and reheat at a later date, that is if you have any left!