Chocolate Chip Bread Pudding w/ Chocolate Amaretto Sauce
1 loaf "day old" bread ( I used a 16 oz. loaf of honey wheat bread)
3 1/2 cups milk
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs beaten
1 tsp. vanilla
1 cup chocolate chips
1/2 cup chopped pecans (optional)
Tear bread into bite sized pieces and place in large bowl. In large, separate bowl, combine milk, brown sugar, butter, eggs, vanilla, and chocolate chips. Mix well, and pour mixture over bread and blend gently. Pour into a buttered 9x13 baking dish and cover with foil. Bake @ 350 degrees for 30 minutes. Remove foil and continue baking for 15 minutes or until set.
Serve with warm Chocolate Amaretto Sauce.
Chocolate Amaretto Sauce
4 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream
4 tbs.'s Amaretto
Combine first three ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and stir in Amaretto. This sauce may also be made without the Amaretto, but I find that it adds a sinfully delicious flavor! Enjoy!
One of my dear bloggie buds requested some more Cajun Boogie. Here is a little clip that I took at this year's Festival International, featuring the High Performance Band.
Let the good times roll, cher!