Anyone have a really good chocolate bread pudding recipe that doesn't use challah bread?

Chocolate Bread Pudding

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

3 cups milk

1/4 cup heavy cream

1/2 cup coffee-flavored liqueur

1 cup granulated sugar

1 cup packed light brown sugar

1/4 cup cocoa powder

1 tablespoon vanilla extract

2 teaspoons pure almond extract

1 1/2 teaspoons ground cinnamon

6 large eggs, lightly beaten

8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

If you can't find Challah try Hawaiian or any egg bread - the reason for the egg bread is the density it adds to the pudding so it's not "mushy" - I have had bread pudding made with sour dough as well as french bread but they should be at least 1 day old or lightly dried in the oven for best texture. Good Luck!

This bread pudding is great with chocolate sauce and a dollop of whipped topping, or try it with a fresh strawberry sauce.

INGREDIENTS:

2 ounces unsweetened chocolate (2 squares)

3 cups milk

4 cups soft bread cubes

3/4 cup granulated sugar

1/4 teaspoon salt

3 eggs, well beaten

PREPARATION:

Combine chocolate and milk in a heavy saucepan. Heat over low heat, stirring, until chocolate is melted. Add bread, sugar, and salt. Slowly stir mixture into the beaten eggs. Pour all into a greased 10x6x2-inch baking dish, or use individual custard cups or ramekins.

CHOCOLATE BREAD PUDDING

2 c. milk

6 slices bread, cubed

1/2 c. sugar

1/3 c. cocoa

2 egg yolks

2 tbsp. butter

1 tbsp. vanilla

2 egg whites

Scald milk. Remove from heat; add bread and beat until quite smooth. Add sugar, cocoa, and egg yolks. Beat until well combined. Add butter and vanilla. Beat egg whites until stiff but not dry. Fold into milk mixture, then pour into baking dish and set in pan of hot water. Bake at 350 degrees for 40 minutes or until firm.

1 quart of heavy cream

11 egg yolks

1 1/2 cups of sugar

1 vanilla bean split

ital bread diced

choc cake donuts chopped

1/2 pound of semi sweet choc

heat heavy cream and vanilla bean in sauce pan

in a bowl place sugar and egg yolks and mix together

melt chocolate in the cream add cream mixture slowly to the sugar and eggs mix together and strain through a strainer to get all cooked egg yolks out place all bread and donuts in a large bowl add the cream mixture toss together andplace in individual casserol dishes or a large pan cook in a 350 degree oven till firm

Food Network had one that I am using this year, Use Panepttone Cake I got mine in the produce section of the groc store. It's a packaged italian cake with fruit in it, cube it, mix marcapone cheese and nutella (buy the peanut butter) drizzle espresso over cubed cake, put a dollop of choc cheese, another layer of cake another layer of choc cheese top with whip cream and choc shavings. Use big clear bowl or individual glasses.

You can use any kind of bread you want, but I would stay away from sourdough.

http://southernfood.about.com/od/chocolatedesserts...