I’m hoping to make the Tis the Season category a recipe category highlighting my favorite Holiday recipes. I’m going to kick it off with a new favorite.
Chocolate Bread Pudding with Amaretto Sauce
This is a recipe my Mom brought back from a cooking class in Cuero. It’s become an instant hit with family and friends. I’m trying it out tonight on my friends for the first time. I’ll let you know how they respond to it.
1 Loaf French Bread
1 1/2 cups Semi-sweet chocolate chips
1 qt. Half and Half
6 Tbsp Unsweetened Cocoa
1 Tsp cinnamon
1/2 tsp salt
1 Tbsp vanilla
4 Tbsp Unsalted butter
4 Tbsp Dark brown Sugar
Take your loaf of French Bread and tear it up into a pan that has been greased. Cover it with the chocolate chips.
Mix the eggs, half and half, and vanilla in one bowl. Combine the sugar, cocoa, cinnamon, and last in another. Slowly combine the two, mixing well.Pour over the cake.
Bake at 350 degrees for 1 hour.
Remove from the oven and dot with butter and top with the brown sugar. Put it back into the oven for five minutes, until the butter has melted and the brown sugar is saturated.
Remove and cool slightly before serving. Your cake is now done and awaits it’s hard sauce.
3 cups Sugar
1 stick melted butter (unsalted)
12 oz can Evaporated Milk
2 Tsp Vanilla
Amaretto (or Kahlua)
Combine all ingredients except vanilla and Amaretto in a saucepan before it is placed on the heat and stir well.
Once it is well mixed, turn on the heat to medium-low and stir constantly. It will begin to boil and thicken. Remove from heat.
Add Vanilla and Amaretto. I use just slightly less than 1/2 cup of Amaretto in my sauce.
Pour into a bowl, cover, and place in the fridge to cool.
Serve the cake with the hard sauce over it. Enjoy!