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Chocolate Caramel Bread Pudding
Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding

24 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 bag semi-sweet chocolate chips
1 cup half-and-half
1 loaf French bread
2 cups milk
1 cup sugar
1 tsp vanilla syrup
1 tsp gingerbread syrup
5 eggs
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Let's Make It
1
Place the chocolate chips and half-and-half in a bowl and microwave for 1 minute. Stir with whisk. Place back in microwave for 1 minute, whisk. Continue to do this until the chocolate is all melted.
2
During this time cut your French bread in half lengthwise and take out the middle (in chunks). Place these bread chunks in a 9x13 inch baking pan. Add milk, sugar, vanilla and gingerbread syrups to the chocolate mixture after melting. Whisk. Add eggs. Whisk. Pour chocolate mixture over bread. Let sit for 1 - 24 hours in refrigerator covered.
3
Take out and bake in 350 degrees F oven for 1 hour. Serve with caramel sauce!
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