Girl Food by Cathy Guisewite
Author:Cathy Guisewite
Language: eng
Format: epub
ISBN: 978-0-7407-8628-0
Publisher: Andrews McMeel Publishing
Published: 2004-09-15T00:00:00+00:00
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The Four-and-a-Half-Hour, Five-Phone Call Chocolate Chunk Cherry Almond Bread Pudding
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Itâs easy to pick away at this entire dish â whether you are picking at the crusty top or going after a chewy cherry, a melting square of chocolate, or a toasted almond sliver . . .
5 large eggs
3/4 cup firmly packed brown sugar
3 cups milk
1 tablespoon almond extract
1 loaf (about 10 ounces) Italian or French bread, cut into 1-inch cubes (about 12 cups cubes)
1 cup dried cherries
9 ounces bittersweet chocolate, cut into 1/2-inch pieces
1/2 cup slivered almonds
Preheat the oven to 325°F. Butter or lightly spray a 13 by 9 by 2-inch baking dish with nonstick vegetable cooking spray.
In a large bowl, whisk together the eggs until combined. Whisk in the brown sugar. Whisk in the milk and almond extract until blended.
Add the bread cubes and toss to moisten the cubes with the mixture. Gently stir in the cherries, bittersweet chocolate, and almonds. Scrape the mixture into the prepared dish. Bake for 45 to 50 minutes, or until the mixture is set. Serve warm. Cover and refrigerate any leftovers for up to five days. Reheat to serve.
Makes 8 to 10 servings.
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