Marsala-laced Chocolate Chip Bread Pudding
From Italian Cooking and Living, June/July 2001
Who says Italians don't make bread pudding? This farmhouse
dessert is studded with bits of chocolate and fragrant with lemon zest. The
Marsala and rum give it a devilishly sophisticated character, but can be omitted
if you are serving it to children.
- 10 ounces country bread, crusts removed, cut into 1/2"
- 1/4 cup rum
- 1/4 cup sweet Marsala
- 4 eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- grated zest of 1 lemon
- 4 tablespoons unsalted butter, cubed, plus extra for greasing
- 4 ounces bittersweet chocolate chips
Preheat the oven to 400°. Spread the bread on a baking sheet;
sprinkle with the rum and Marsala. Let rest 5 minutes. Meanwhile, beat the eggs
with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl.
Add three-quarters of the butter and all the chocolate chips. Fold the bread
cubes into the egg mixture, and spoon into a buttered 13" x 9" mold. Dot the
top with the remaining butter and sprinkle with the remaining sugar. Place the
mold in a roasting pan filled halfway with warm water and bake for 40 minutes.
Cool on a rack and unmold onto a serving plate. Serve at room temperature. Serves
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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