Recipe: Chocolate shamrock bread pudding

From staff and wire reports

March 18, 2010 at 1:15 pm  | Mobile Reader | Print 

Family Features

Ingredients:
10  slices bread, cubed (6 cups)
2  cans (12 fluid ounces each) Nestlé Carnation Evaporated Lowfat 2% Milk
2  cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
8  large egg yolks, beaten
3/4  cup granulated sugar
1/2  cup Irish cream liqueur (optional)
1/4  teaspoon salt
Whipped cream (optional)
Nestlé Toll House Baking Cocoa (optional)

Directions:

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.

HEAT evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.

COMBINE egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth.  Pour over bread; pressing bread into milk mixture.

BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.

Yield: 12 servings

Have a great recipe?  Email michelles@heraldguide.com.