Santa's Favorite Recipes: Chocolate Bread Pudding

Operation Santa Claus

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Operation Santa Claus

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Santa's Favorite Recipes: Chocolate Bread Pudding

Pine Bar

Ingredients

1/4 cup (1/2 stick) butter, softened
1-1/4 cups sugar
3 cups (two 12-oz. cans) evaporated milk
3 eggs2 teaspoons lemon juice
1/4 cup Hershey's Cocoa
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup golden raisins
1/2 cup chopped pecans
2 tablespoons coarsely chopped pecans (optional)
4 cups French or Italian hard bread, torn into small pieces and lightly packed into measuring cup

Heat oven to 400�F. Place bread in lightly buttered 2-quart casserole.

Beat butter and sugar in large bowl until well blended. Add evaporated milk, eggs, cocoa, vanilla, salt and cream of tartar; beat on low speed of mixer until blended. Stir in raisins and 1/2 cup pecans. Pour mixture over bread, making sure bread is covered with mixture. Sprinkle coarsely chopped pecans over top, if desired.

Bake 45 to 50 minutes (place foil over top for last 10 minutes of baking) or until top is browned. Serve warm with light cream.
Yield: 8 servings.

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