Rosemary and Red Onion Focaccia
Rosemary and Red Onion Focaccian is a bread that serves 16. One portion of this dish contains approximately
Chocolate Walnut Bread Pudding
Details
- Serving Size: 8
- Weight Watchers: 27 Points
Cuisine
- dessert
Ingredients
- 2 tablespoons unsalted butter
- 4 cups cubed, stale French bread or challah (about 8 ounces)
- 1/2 cup chopped walnuts
- 2 1/2 cups half-and-half
- 1/2 cup granulated sugar
- Generous pinch of kosher salt
- 14 ounces bittersweet chocolate, like Dagoba or Theo
- 3 eggs
- 2 egg yolks
- 1 teaspoon pure vanilla extract (Nielsen-Massey, please)
- 2 tablespoons Grand Marnier (optional)
Instructions
Preheat the oven to 325 F. Generously butter a 2-quart souffl dish (or 6 ramekins).
Use a large, heavy knife to chop the chocolate into morsel or chip size pieces.
In a large bowk, lightly beat the eggs, egg yolks, vanilla, and Grand Marnier (if using).
Add the chocolate mixture slowly, while whisking, until well-blended.
Pour the mixture over the bread and stir a little to distribute.
Set the souffl dish in a larger baking dish.
Add enough water to the larger dish to come halfway up the sides of the souffl dish.
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