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Bread Pudding

From the restaurant: Rusconi’s American Kitchen


1 gallon cream
2 tbs vanilla
2 cups sugar
3 egg yolks
3 brioche loaves diced
4 cups chocolate
1 cup coco powder

Bake to:
325 degrees

Heat cream with vanilla in heavy bottomed pan. Whisk sugar and yolks together. When cream is hot, temper your yolk mixture. Add tempered yolk mixture to pan and cook until nappe. When mixture is still hot, add chocolate and coco powder. Whisk until incorporated. Pour ½ of the mixture over bread and allow it to soak in. Add more if still dry. Mold bread puddings, ladle chocolate mixture on top and bake at 325 degrees for 40 minutes.



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