Here’s an utterly A-list dessert for you and your fellow party goers this holiday season. Stay warm and feel satisfied with this devilishly delicious Hot Chocolate Bread Pudding from my friends at the Terrace Grill, located at the fabulous Riven Rock Ranch resort in Comfort. It was the site of my most recent weekend giveaway, and it certainly won’t be my last time recommending it. Enjoy!
Hot Chocolate Bread Pudding
Heat oven to 350 `F & grease one 12`x 9` pan.
Mix all ingredients (except French bread) into a large bowl until incorporated.
Then, gently fold in French bread.
Let mixture rest in bowl for 5 minutes so all the liquid is absorbed into the bread. Pour mixture in to greased pan. Bake until center is set and a toothpick inserted removes clean. Serve immediately or store in refrigerator for up to 7 days. Serve warm and topped with marshmallow sauce.
Marshmallow Sauce
Combine in a heavy sauce pan:
1/3 C Water
2/3 C Sugar
Bring contents to a full simmer. Remove from heat & stir in:
20 Large Marshmallows
Stir until marshmallows are melted & then add:
2 t Vanilla
Cover & set aside
Heat in a small sauce pan 1 inch of water until it comes to a light simmer. Combine in a heat proof bowl stirring until dissolved:
4 T Water
¼ t Cream of Tartar
Whisk in thoroughly:
3 Large Egg Whites
1/3 C Sugar
Set bowl over simmering water bath & heat mixture to 140 `F whisking constantly. Maintain 140 `F for 5 minutes whisking constantly. Then remove from heat & beat mixture on high with an electric mixer until the sides and bottom of bowl no longer feel hot. Add marshmallow mixture & mix until incorporated. Use at once or cover tightly & refrigerate for up to 7 days.
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Ingredients
Bread Pudding
- 6 large eggs
- 1 c brown sugar
- 2 ½ c half & half cream
- ½ t vanilla extract
- ¼ t salt
- ½ c unsalted butter, melted
- ½ c brute cocoa powder
- 5 c French bread cut into 1′ cubes