*  Exported from  MasterCook  *
 
                          Chocolate Bread Pudding
 
 Recipe By     : Rita Effune <hawk2@iafrica.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9      1/4″ slices   thick bread (1 day old)
  110      g             caster sugar
    4      T             rum (optional)
  150      g             chocolate with 75% cocoa solids
  425      ml            cream
   75      g             butter
                         Cinnamon
    3      large         eggs
 
  1.  Remove crusts from the slices of bread, which should leave you with
  approximately 9x4″ squares.
 
  2.  Cut each slice into 4 triangles.
 
  3.  Place chocolate, cream, rum, sugar, butter and cinnamon in a bowl set
  over a saucepan of barely simmering water, being careful not to let the
  bowl touch the water.
 
  4.   Let butter and chocolate melt and sugar dissolve.
 
  5.   Remove bowl from heat and stir well.
 
  6.   In separate bowl, whisk eggs.
 
  7.   Pour chocolate mixture over them and whisk again very well to blend.
 
  8.   Spoon about 1/2″ layer of chocolate mixture into the base of an
  ovenproof dish.
 
  9.   Arrange half the bread triangles over the chocolate in overlapping
  rows.
 
  10.  Pour half the remaining chocolate mixture over the bread as evenly as
  possible.
 
  11.  Arrange the rest of the triangles over that, finishing off with a
  layer of chocolate.
 
  12.  Use a fork to press bread gently down so that it gets covered evenly
  with the liquid as it cools.
 
  13.  Cover dish with clingfilm and allow to stand at room temperature for
  2 hours before transferring to fridge for a minimum of 24 hours before
  cooking.
 
  14.  Remove clingfilm and bake at 180 degrees C for 30-35 minutes.
 
  15.  Leave to stand for 10 minutes before serving with well chilled
  cream.
 
                    
 
 
 
 
 
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