This
recipe was shared with us by Catherine Misener of SoyFood
Kitchen. Be sure to visit her site to learn more about the Joy of
Soy. (She has more chocolate recipes there, too!)
Oh
my, but this is rich. You can either serve this bread pudding warm or
wait until the next day and serve chilled. Either way it is very, very
good.
4 cups bread
cubes (I use day old French bread cut into 1" cubes - you can leave the
crust on)
2 oz bittersweet chocolate
1/3 cup semisweet chocolate chips
1/2 cup milk chocolate chips
2 eggs
1/2 cup white sugar
1/2 cup light brown sugar
2 tsp vanilla
2 cups vanilla soy milk
1/2 cup chopped pecans (size of pecan pieces, about 1/4")
Place the bread cubes in a large bowl and set aside. Grease (or use cooking
spray) a round baking dish or 9 x 9 glass pan.
In a double broiler, melt the bittersweet and semisweet chocolate. Allow
to cool to room temperature.
Meanwhile, beat the eggs. Add the white and brown sugar and vanilla and
mix well. Add the cooled chocolate and mix well. Stir in the milk. Pour
the mixture over the bread.
Gently fold in the milk chocolate chips and nuts and mix until the bread
is saturated with the mixture. Allow to sit for 10 minutes, then put the
bread mixture into the prepared baking dish.
Bake at 350 degrees for 25 - 35 minutes, or until a toothpick inserted
in a piece of bread comes out clean - be sure not to put the toothpick
in one of the milk chocolate chips (your toothpick will just get chocolate
on it and you will not be able to tell in the pudding is ready!)
Allow to cool slightly before serving, or cool to room temperature, cover
and refrigerate until serving.
