Chocolate Custard Bread Pudding Recipe

Ingredients <br>- 1 1/2 cups milk <br>- 2 (1 ounce) squares unsweetened chocolate <br>- 3/4 cup white sugar <br>- 1 teaspoon ground cinnamon <br>- 1/2 teaspoon ground nutmeg <br>- 3 cups day-old bread cubes <br>- 1/2 cup chopped walnuts <br>- 3 eggs, beaten <br>- 1 teaspoon vanilla extract <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a double boiler, heat together the milk and chocolate until chocolate is melted. <br>step 3: In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts. <br>step 4: Beat together the eggs, sugar and vanilla; blend together with chocolate mixture. <br>step 5: Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing. <br>step 6: Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate. <br>

Ingredients
- 1 1/2 cups milk
- 2 (1 ounce) squares unsweetened chocolate
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups day-old bread cubes
- 1/2 cup chopped walnuts
- 3 eggs, beaten
- 1 teaspoon vanilla extract

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a double boiler, heat together the milk and chocolate until chocolate is melted.
step 3: In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
step 4: Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
step 5: Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
step 6: Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

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