Good Morning, Darlings!

I was thinking of you all this Saturday morning, and just had to share this dessert I made last night for 7 of us.

Maureen, our dear friend from high school, was in town and I decided on a Taco Bar to welcome her to Atlanta. I cooked all day (what a luxury to putter around in my swell kitchen) and then promptly forgot to take any photos. That’s how much fun we were having.

But, I would love to share the bread pudding recipe with you. It’s from Paula Deen, so you know it is going to be yummy. The recipe says it feeds 10, but I would say at least 12. It’s huge…and rich. Instead of french bread, I used a loaf of brioche…because, you know, it needed more richness. As if. And I made my own whipped cream to top it with.

It was super yummy. And easy. Easy is important. This would be a fabulous dish to bring to a potluck. Trust me on this one.

Miss Paula's Bread Pudding

Chocolate Bread Pudding
courtesy of Miss Paula Deen
Ingredients

Directions
Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.

Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

Enjoy the rest of your weekend, Darlings!

xoxo, Patti

Today blogging to Hot Chocolate – You Sexy Thing