CHOCOLATE BREAD PUDDING

This Christmas instead of a pie I decided to make Chocolate Bread Pudding.  I learned this from my girlfriend Sandy who is a fantastic cook.  It's really delicious.  Some like to serve it with ice cream but I like to serve it with fresh whipped cream as an option.  Of course, if you are watching your calories you may not want to add either...

Serves 8-10

1/2 - 1 loaf of white or Challah bread - cut into 1” cubes

12 oz. chocolate (dark or semi-sweet chips) equals 1 1/2 cups

4 tablespoons butter

5 eggs

1 cup sugar

2 1/2 cups half and half

1 teaspoon vanilla extract

Pinch of cinnamon

9” x 13” baking dish

Preheat oven to 350 degrees.

Place bread cubes in a 9” x 13” baking dish.

Melt chocolate and butter in a pot.

Cool chocolate mixture.

Mix egg and sugar together with a whisk.

Warm half and half with vanilla and cinnamon together.

Mix chocolate mixture with the eggs.

Add the cream a little at a time to the egg and chocolate mixture and mix well.

Pour over bread cubes making sure to saturate each cube.

Let sit for 10 minutes before putting in oven.

Place in a bain-marie (a larger pan with about 1” of water).

Bake 45 minutes till set.

Cool for about 45 minutes and serve with whipped cream.

CORN PUDDING

This recipe for CORN PUDDING is a family favorite.  We are not a family that follows many hard rule family traditions of what we eat for the various holidays.  For instance, we don't always eat Turkey for Thanksgiving, Roast Beef for Christmas, and Lamb for Easter.  I always ask my 3 sons what they feel like having.  However, the one item that has creeped into our family gatherings consistently is this CORN PUDDING recipe.  It was passed to me from a girlfriend in my book group - Thank you Ruthanne!

Serves 10 people

3/4 cup butter

3/4 cup sugar

2 tablespoons flour

1 cup evaporated milk, undiluted

4 eggs, well beaten

3 teaspoons baking powder

4 cans (12 oz.) corn, drained well

9” x 13” baking dish or 2 quart casserole

Preheat oven to 350 degrees.

In medium saucepan, heat butter and sugar until sugar is melted: use low heat.

Stir in flour with whisk until well blended.

Remove saucepan from heat.

Gradually stir in milk.

Add eggs and baking powder; whisk until well blended.

Fold in corn.

Pour into buttered 2 quart casserole or 9” x 13” baking dish.

Bake uncovered for at least 40 minutes or until knife inserted in center comes out clean.  Could take up to 60 minutes.