"This bread pudding is going to put you into a chocolate coma... and worth every bite. It's a rich and decadent bread pudding filled with chocolate and pecans. The bread pudding has a firm but creamy texture and the pecans add a nice crunch. Alone, it's delicious. But add the simple chocolate sauce and this is out of this world good. You don't have to dip the strawberries in chocolate, but it's a nice touch"
"In a medium-size bowl, mix slightly beaten eggs, sugar, half and half (or cream), and vanilla. Beat on medium until well blended. Melt the butter in the microwave and slowly blend into the sugar mixture. Pour this mixture over the bread pieces. Stir gently to coat all the bread pieces evenly. Gently fold the chocolate chips and the pecans evenly into the bread mixture. Allow the mixture to sit for 10 minutes to absorb the liquid. Pour into a greased 9×13 pan."
Rich bread pudding combines torn French or Italian bread with eggs, sugar, melted butter, half-and-half or cream, vanilla, chopped pecans, and semi-sweet chocolate chips. The bread can be allowed to stale, then soaked in the egg-cream mixture so it absorbs the custard and becomes tender. Chocolate chips and pecans are folded in, and the mixture rests briefly before being poured into a greased 9×13 pan and baked at 350°F until lightly browned. A simple sauce of chocolate chips, butter, cream, and vanilla is warmed and served over the pudding. Chocolate-dipped strawberries are an optional garnish for presentation and added flavor.
Read at Alternative Medicine Magazine
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