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Bread Pudding with Two Chocolates
Budino di pane ai due cioccolatti
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4 egg yolks
3⁄4 cup C&H® or Domino® sugar
2 cups milk
2 cups cream
1 teaspoon vanilla
10 cups day old bread, cut into 2-inch cubes
1 cup white chocolate, cut into pieces
1 cup dark chocolate, cut into pieces
Make Chocolate Sauce. Keep warm.
Preheat oven to 400°.
Grease a deep baking dish.
In a large bowl beat the eggs, egg yolks, and sugar with an electric mixer until it forms a thick yellow custard. Add the milk, cream, and vanilla, and beat with the mixer for 4 more minutes.
Add the bread to the bowl of wet ingredients and mix well. Use your hand to press the bread down into the bowl so that it will absorb as much liquid as possible. Add the warm Chocolate Sauce and mix, stirring well with a long handled spoon to distribute evenly.
Add the white and dark chocolate pieces and stir well to distribute evenly. Place the pudding into the greased baking dish (if you do not have one big enough, use two smaller ones). Let the pudding rest for 15 minutes then place in the preheated oven, reduce the temperature to 350° and cook for 35 to 40 minutes. The pudding is ready when a knife blade inserted in the center will come out clean.
You can serve it hot or at room temperature, topped with whipping cream or grated chocolate and powdered sugar.
©2013 Nick Stellino Productions