Chocolate bread pudding
1 1/2 loaves of white bread, crust off
3 cups heavy whipping cream
1 1/4 cups sugar
1 tsp. salt
12 egg yolks
2 12-ounce bags semisweet chocolate morsels
3/4 cup firmly packed brown sugar
1/4 cup cocoa powder
1/2 cup sliced almonds
Spray 9x13 baking dish. Arrange 1/3 of the bread slices in baking dish to cover bottom of dish, cutting slices to make fit.
In a large sauce pan, combine cream, sugar and salt. Cook, stirring often, over medium heat until mixture begins to boil. Remove from heat.
In a medium bowl, whisk egg yolks until smooth. Gradually whisk about one fourth of hot cream mixture into yolks; add yolk mixture to remaining hot cream mixture and whisk until smooth. Remove from heat.
Pour one third of chocolate mixture over bread slices in dish. Let stand for 10-15 minutes. Repeat bread and chocolate layers twice, letting each layer stand 10-15 minutes in between. Preheat oven to 350 degrees.
In a small bowl, whisk together brown sugar and cocoa. Sprinkle over bread mixture and top with almonds. Bake for 30 minutes or until edges are bubbly. Remove and cool for 10 minutes.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.