Chocolate Expresso Currant Bread Pudding
Chocolate Expresso Bread Pudding recipe
Yield
8 servingsPrep
15 minCook
45 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
croissant
chelsea bun, or danish |
* |
| 2 | cups |
milk
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
brown sugar
|
|
| 4 | ounces |
semi-sweet chocolate
bittersweet, 4 squares, null, null |
|
| ¼ | cup |
coffee
strong |
|
| 1 | cup |
currants
and raisins, mixed |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
croissant
chelsea bun, or danish |
* |
| 473 | ml |
milk
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
brown sugar
|
|
| 115.6 | ml/g |
semi-sweet chocolate
bittersweet, 4 squares, null, null |
|
| 59 | ml |
coffee
strong |
|
| 237 | ml |
currants
and raisins, mixed |
|
| 4 | 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.
