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Chocolate Bread Pudding

Thursday, January 01, 2004
4-5 cups day-old Saint Louis French Bread, cut or torn into 1 inch pieces.
3 1/2 cups Chocolate Milk
2/3 cup dried cherries
5 eggs
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
2 tablespoons butter
1/2 cup chocolate chips
Place the bread pieces in a large shallow bowl and pour and milk over them, making sure that all the bread is moistened. Allow this to sit for up to 1 hour (the longer you soak the bread, teh more moist the pudding will be). Preheat the oven to 325 degrees and butter a 2 quart baking dish. In another bowl, beat the egss well; then add the sugar and beat again until well mixed. Add cinnamon and vanilla and mix again. Pour this mixture over the bread and milk mixture. then add the chopped, dried cherries and the chocolate chips. Toss well. Pour the pudding into tehbaking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned the top. Serve warm with a dollop of whipped cream and sprinkle with cocoa powder or chocolate sprinkles.
If pudding starts to brown too much cover with foil.
If you are a real chocoholic, add a few spoonfuls of a good chocolate sauce on top.
Nutrition Facts:
Saint Louis Bread
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