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Chocolate Expresso Currant Bread Pudding

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Submitted by radlin

Chocolate Expresso Bread Pudding recipe

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

7 hrs

Ingredients

8 8
SLICES SLICES CROISSANT
chelsea bun, or danish *
2 473
CUPS ML MILK
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML BROWN SUGAR
4 115.6
OUNCES ML/G SEMI-SWEET CHOCOLATE
bittersweet, 4 squares, null, null
¼ 59
CUP ML COFFEE
strong
1 237
CUP ML CURRANTS
and raisins, mixed
4 4
LARGE LARGE EGGS

Directions

Butter an 8 x 8 inch baking dish .

Lay bread slices flat in dish.

Bring 1½ cups milk, butter and sugar to a boil.

Add chocolate, coffee and currants; bring back to a boil.

Pour over bread slices. Beat eggs with remaining milk and pour over milk.

Refrigerate and let soak at least 6 hours.

Bake in 350℉ (180℃) oven, covered, 45 minutes. Serve warm with sliced berries or strawberry jam.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 163 54% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 83mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 42%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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