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Trump's Chocolate Pumpernickel Pudding

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Submitted by carol123

YIELD

8 servings

PREP

50 min

COOK

60 min

READY

120 min

Ingredients

8 8
SLICES SLICES PUMPERNICKEL BREAD
crusts removed *
¼ 59
CUP ML CURRANTS
1 237
CUP ML MILK
1 28.9
OUNCE ML/G UNSWEETENED CHOCOLATE
unsweetened, finely chopped
¾ 177
CUP ML SUGAR
¼ 1.3
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML BUTTER
melted
2 473
3 86.7
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, finely chopped, null, null
9 9
EACH EACH EGG YOLKS *

Directions

Lightly brush bread slices with melted butter.

Place bread in greased 2½ quart 4 inch deep baking pan or souffle dish.

Sprinkle bread with currants and set aside.

Bring whipping cream and milk to a boil in a small saucepan.

Whisk in chopped chocolate until melted.

Whisk together sugar, egg yolks, and vanilla.

Beat cream/chocolate mixture into egg mixture.

Blend well.

Pour over bread slices and currants.

Let stand 30 minutes to allow bread to soak up liquid.

Cover pan with buttered foil and place in a larger pan filled halfway with warm water.

Bake at 350℉ (180℃) F for 45 minutes - 1 hour, or until knife inserted in pudding comes out clean.

Cool slightly.

Serve with whipped cream, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 393 73% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 77mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 22% Vitamin C 11%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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