Chocolate-Walnut Bread Pudding with Coffee Cream Sauce
~ adapted from Better Homes and Gardens ~
Preheat oven to 350 degres Fahrenheit. Butter an oblong pan, set aside.
Dry bread cubes of French bread to equal 6 cups.
In the bottom of the pan, scatter the bread with 1 1/4 cups semi-sweet chocolate chips
and 1 cup coarse chopped walnuts.
Whisk 4 eggs, lightly beat. Add 3 cups whole milk, 1 cup sugar, and 1 tablespoon vanilla extract. Pour onto bread, chocolate chips, and walnuts. Bake 50 to 60 minutes; may cover loosely with foil towards the end of baking to prevent over-browning.
In a medium saucepan, stir together above measurements of ingredients until thickened and bubbly. Drizzle over the top of bread pudding.
Leave a Reply