Chocolate Bread Pudding With White Chocolate Amaretto Sauce

Ingredients

Melt

• 2 cups semi-sweet chocolate chips (12 oz.)
• 1 cup brown sugar, firmly packed
• 1/2 cup unsalted butter, cubed

whisk together

• 2 cups whole milk or 2% low-fat milk
• 3 eggs
• 2 tablespoons vanilla extract
• 2 teaspoons instant espresso powder
• 1/2 teaspoon table salt

pour the egg mixture over

• 13 slices Texas toast thick bread, which has first been (thick egg bread)

White chocolate cream

• 4 ounces white chocolate, chopped (only use white chocolate that has cocoa butter in it. That's what gives the chocolate it's flavor)
• 2/3 cup heavy cream (I used whipping cream)
• 2 tablespoons powdered sugar
• 1 pinch salt
• 2 tablespoons Amaretto
• 2 teaspoons cornstarch
• fresh raspberry

Directions

1. 1

   Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.

2. 2

   Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.

3. 3

   Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.

4. 4

   Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.

5. 5

   Serve with topping:.

6. 6

   Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.

7. 7

   Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.

8. 8

   To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.

9. 9

   *To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.

10. 10

    It is a very rich recipe, and I don't know how many servings you will get out of yours.