recipe added Oct 26, 2010 8:44:15 AM byCharmaine
Source speakeasy kitchen
|1/2 lb (approx. 1/2 loaf)||French bread||(or Italian) , cubed|
|1 1/2 cups||whole milk|
|1/4 cup||heavy cream|
|1/2 cup packed||light brown sugar|
|1/8 cup||cocoa powder|
|1 teaspoon||Vanilla Extract|
|2 teaspoons||pistachio extract|
|4 ounces||semisweet chocolate||grated|
|1/2 cup||pistachio nuts||roasted and coarsely chopped|
|(optional)||Whipped Cream||add pinch of sugar and drops of extract|
1. Preheat oven to 325 degrees F.
2. Place the bread in a 9" x 6" dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and pistachio extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
3. Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for 10-20 minutes or until bread absorbs most of the milk mixture. Sprinkle chopped pistachios over the mixture. Bake pudding for 50 minutes or until set. Check pudding by inserting a knife through the middle and it should come out clean
4. Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.