Baked on the Bright Side


Bellagini Torta di Pane Cioccolato (Bellagini Chocolate Bread Pudding)

August 9, 2011

SERVES 9

Those with gluten-intolerance can still indulge with this decadent dessert. It is simple to make and sure to be a hit for everyone. Think of elegant Bellagio, whether Italy or Vegas (as was my inspiration!), as you savor each chocolately and custardy bite. Time to prepare: 1 hr and 30 mins

½ loaf Rudi’s Original Gluten-Free Sandwich Bread, cut into bite-sized pieces

2 cups milk divided

4 eggs

¾ cup sugar

3 ounces butter cut into small pieces

6 ounces bittersweet chocolate chopped

¼ cup white rum

  1. Soak bread in 1 cup milk.
  2.  After 10 minutes squeeze out milk.
  3.  Butter and flour a 9-inch square pan.
  4.  With a whisk mix eggs, remaining 1 cup milk, sugar and rum.
  5.  Add chocolate to egg mixture.
  6.  Put bread in prepared pan.
  7.  Pour egg mixture over bread.
  8.  Crumble butter on top.
  9.  Bake at 350° for about 1 hour until a toothpick comes out clean.
  10.  Best served warm.

 

Recipe by Kurt Fulwider

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