Chocolate Bread Pudding.
||McGUIRE AFB, NJ.
||3 cups of skimmed milk.
1 cup of half-and-half.
3/4 cup of sugar.
1 (8-oz)package semisweet chocolate chips.
1/3 cup of irish whiskey.
4 large egg yolks.
1 tablespoons of butter OR 'I Can't Believe its Not Butter.'
1 teaspoon of vanilla extract.
1/8 teaspoons of seasalt.
1 pound loaf challah OR french bread cut into 1-inch cubes.
Heat oven to 350F grease 2-quart baking dish and set aside.
In a 6-quart saucepan combine milk and half-and-half.
Bring to a simmer over medium low heat stirringoccasionally.
Add sugar and chocolate stir until melted.
Bring mixture to a boil cook 1 minute.
Remove from heat and stir in whiskey.
Beat egg yolks in a small bowl and slowly whisk in 1/4 cup of milk mixture.
Whisk egg mixture and remaining milk mixture until well combined and thickened.
Stir in butter vanilla and salt.
Fold in bread spoon pudding into dish.
Let soak 1 hour at room temperature.
Bake until knife inserted in the center comes out clean, about 50 minutes.
Spoon into bowls garnish with shaved chocolate and sprinkle with powdered sugar if you desire.