The Deen Brothers' Double Fudge Bread Pudding
Savor this classic Southern dessert.
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Butter a 13x9-inch baking dish. Spread the bread cubes in the prepared dish. Place the grated chocolate in a medium bowl; set aside.
In a large bowl, whisk together the sugars, cocoa powder, cinnamon and salt. Whisk in the eggs, one at a time. Stir in the vanilla.
In a medium saucepan, bring the milk and cream to a boil. Pour the mixture over the grated chocolate and stir until the chocolate is completely melted. Whisking constantly, slowly pour the chocolate mixture evenly over the bread cubes. Refrigerate pudding for at least 1 hour or up to 12 hours, stirring occasionally.
Preheat oven to 325 F. Bake the pudding about one hour or until just set and a knife inserted in the center of the pudding comes out clean. Serve the pudding warm or chilled with whipped cream.
Makes 12 servings
Courtesy of The Deen Brothers' Cookbook "Y'all Come Eat"
Main Ingredients: italian or french bread, semisweet chocolate, eggs, sugar, milk, heavy cream, whipped cream, unsweetened cocoa powder