Recipe Archives->Breads Pudding->Buttermilk 01

Buttermilk Bread Pudding with Creamy Chocolate Sauce

3 eggs
2 egg yolks
2/3 cup sugar
2 cups buttermilk
2 1/2 cups half and half
2 teaspoons vanilla extract
9 buttermilk bread slices, crusts removed, cut into 1-inch pieces (about
6 generous cups)
Ground nutmeg
Creamy Chocolate Sauce (recipe follows)

Preheat oven to 325.  Butter 13x9x2-inch glass baking dish.  Whisk
eggs, yolks and sugar to blend in large bowl.  Mix in buttermilk,
half and half and vanilla.  Add bread; let stand 5 minutes.  Transfer
to prepared dish.  Sprinkle lightly with nutmeg.  Place baking dish
in large roasting pan.  Add enough hot water to roasting pan to
come 1 inch up sides of baking dish.  Bake until pudding is firm
in center but still pale in color, about 1 hour 15 minutes.  Cool
slightly.  Serve warm or cold, with warm sauce separately.


Creamy Chocolate Sauce

3/4 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Combine cream, sugar and vanilla in heavy medium saucepan.  Stir
over medium-high heat until sugar dissolves.  Reduce heat to low.
Add chocolate and stir until melted.  Makes about 1 1/3 cups.
Serve warm.

Printable version: buttermilk01.txt.