Thomas Jefferson's Favorite Bread Pudding With Chocolate Sauce
|Scalded milk||2 Cup (32 tbs) (Kept Warming)|
|Butter||1⁄2 Cup (8 tbs), melted and kept warm|
|Brandy||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cubed crusty bread||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Chocolate square||1 Ounce, melted (Milk Or Dark)|
|Water||1⁄2 Cup (8 tbs)|
Preheat the oven to 350°.
In a mixing bowl combine the milk, butter, brandy, and vanilla extract.
Beat in the sugar, eggs and nutmeg.
Add the bread cubes, submerging until thoroughly moistened.
Transfer the pudding mixture into a 3-quart buttered baking dish gently, so that the bread doesn't break up.
Bake the pudding for 30 to 45 minutes or until set.
In a small saucepan blend the sugar with the flour.
Stir in the melted chocolate and the water.
Place the pan on a burner and bring the sauce to a boil over medium high heat, stirring constantly for 5 minutes.
Pour the sauce over individual servings of the pudding.