a

Print Friendly, PDF & Email

Triple Chocolate Bread Pudding

Triple Chocolate Bread Pudding Serves: depend on the size of your molds

Ingredients

  • 6-8 chocolate muffins or cake
  • 12-18 triangular shaped molds
  • 1 package RC No Bake Custard Mix
  • 2 quarts Half & Half
  • ¼ cup whole butter
  • 4 oz. chocolate chips

Instructions

  1. 1 Break the muffins into small pieces and overfill molds.
  2. 2 Prepare the RC No Bake Custard Mix according to the package instructions, substituting the half and half for the milk.
  3. 3 When custard reaches a simmer, remove from the heat and add the butter and chocolate chips.
  4. 4 Stir gently until the chocolate melts completely.
  5. 5 Pour into cake filled molds and chill thoroughly.
  6. 6 Remove the custards from the mold and coat with Chocolate Ganache (recipe follows).
  7. 7 Sprinkle with nuts and garnish as you wish.
  8. 8 Serve chilled with prepared RC Crème Anglaise.

Notes

Value Added Suggestion: Chocolate Ganache 1 cup heavy cream 1 lb. semi-sweet chocolate chips 2 Tbsp. whole butter. Bring the heavy cream to a boil. Remove from the heat and add chocolate chips and butter. Mix well, being sure to melt the chocolate completely.

No Bake Custard MixCreme Anglaise Sauce Mix
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe :)

Find more recipes at https://rcfinefoods.com

Print Friendly, PDF & Email