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Chocolate Bread Pudding

Active Time: 25 minutes
Total Time: 1 hour 15 minutes • Serves: 16


3 cups Schnucks half-and-half
1 package (12 ounces) Special Dark® chocolate chips (2 cups)
Schnucks nonstick cooking spray
1 Schnucks large French bread (16 ounces), cut into 1-inch pieces (about 12 cups)
6 Schnucks large eggs
1-1/4 cups Schnucks granulated sugar
1 teaspoon pure vanilla extract
fresh raspberries, sweetened whipped
cream and powdered sugar (optional)

1. In 2- to 3-quart saucepan, heat half-and-half over medium-high heat just until it begins to bubble around side of saucepan. Remove saucepan from heat. Set aside 1/2 cup chocolate chips. Add remaining chocolate chips to halfand- half and stir with whisk until chocolate melts and mixture is smooth.

2. Meanwhile, spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Spread bread evenly in prepared baking dish. In large bowl, with whisk, beat eggs, granulated sugar and vanilla until mixture is smooth.

3. Very slowly pour warm chocolate mixture into egg mixture, stirring constantly with whisk. Pour chocolate mixture evenly over bread, then gently toss to coat so that chocolate mixture soaks into bread. Stir in reserved chocolate chips. Spread mixture evenly in dish. Cover dish with aluminum foil; let stand at room temperature at least 45 minutes or refrigerate up to 1 day ahead, tossing bread mixture once halfway through standing.

4. Preheat oven to 325°F. Bake bread pudding, covered tightly with foil, 30 minutes. Uncover and bake 20 to 25 minutes longer or until center is set and bread pudding puffs. Serve warm topped with raspberries, whipped cream and dusted with powdered sugar, if desired.


Each serving: about 329 calories, 14 g total fat (8 g saturated), 86 mg cholesterol, 197 mg sodium 47 g carbohydrate, 2 g fiber, 28 g sugars, 7 g protein