Chocolate Bread Pudding With Chocolate Amaretto Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 cups semi-sweet chocolate chips (12 oz.)
• 1 cup brown sugar, firmly packed
• 1/2 cup unsalted butter, cubed
• 2 cups whole milk or 2 cups 2% low-fat milk
• 3 eggs
• 2 tablespoons vanilla extract
• 2 teaspoons instant espresso powder
• 1/2 teaspoon table salt
• 13 slices texas toast thick bread, which has first been (thick egg bread)
• 4 ounces chocolate, chopped (only use chocolate that has cocoa butter in it. that's what gives the chocolate it's flavor)
• 2/3 cup heavy cream (i used whipping cream)
• 2 tablespoons powdered sugar
• 1 pinch salt
• 2 tablespoons amaretto
• 2 teaspoons cornstarch
• fresh raspberry

Recipe

• 1 preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
• 2 melt chocolate chips with the sugar and butter in a saucepan over low heat. stir frequently until chips are smooth, about 8 minutes.
• 3 whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. toss well so the bread absorbs most of the liquid and begins to lose it's shape.
• 4 fold the melted chocolate into the bread mixture, then transfer to the prepared pan. bake for 1 hour, or until the center springs back when gently pressed. cool on a rack for 15 min., remove the sides of the pan and slice.
• 5 serve with topping:.
• 6 melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
• 7 combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. transfer to a bowl; cool to room temperature.
• 8 to serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
• 9 *to stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. then cut them into 1" cubes,.
• 10 it is a very rich recipe, and i don't know how many servings you will get out of yours.