Steamed Bread Pudding
|Bread slice||4 , crusts removed|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), softened|
|Sifted confectioners' sugar||3⁄4 Cup (12 tbs)|
|Ground toasted almonds||1⁄4 Cup (4 tbs)|
|Chocolate chips||1⁄3 Cup (5.33 tbs), melted|
|Almond extract||1⁄8 Teaspoon|
Break bread into small pieces; place in bowl.
Pour cream over bread; mix with wooden spoon until cream is absorbed.
Place butter in small mixer bowl; cream with electric mixer about 5 minutes or until light and creamy.
Add bread mixture; beat until light and fluffy.
Combine eggs and egg yolks; beat lightly with fork.
Add eggs and sugar alternately to bread mixture, small amount at a time; beat well after each addition.
Add almonds, chocolate, and almond extract; beat until well blended.
Turn into heavily buttered 1 to 1 1/2 quart pudding mold.
Cover with buttered waxed paper and heavy-duty foil; tie securely with string.
Trim off excess paper and foil.
Place on rack in steamer; pour boiling water just to bottom of rack.
Cover with lid; steam 2 hours.
Remove from steamer; let rest 2 minutes.
Unmold onto serving dish; dust with additional confectioners' sugar.