Serves: 8
Total Calories: 245
1 In a small bowl, soak the raisins in the rum for 1 hour.
2 Combine the bread, sugar, and milk in a large bowl. Let stand for 1 hour until the bread is very soft.
3 Place a rack in the center of the oven. Preheat the oven to 400°F. Grease a 13 × 9 × 2-inch baking dish.
4 In a large bowl, beat the eggs and cocoa. Stir the mixture into the soaked bread along with the cookie crumbs and half the chocolate.
5 Scrape the mixture into the prepared pan. Smooth the top and sprinkle with the remaining chocolate. Bake 40 minutes or until a knife inserted 1 inch from the edge of the pudding comes out clean.
6 Serve warm. Store covered with plastic wrap in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Raisin Bread Pudding recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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