What is Chocolate Stuffing you may ask? Chocolate Stuffing is a dessert that will satisfy any chocolate lover & please all dessert eaters! Creamy, thick & rich with melty chocolate & crispy pecans this turns Bread Pudding into Chocolate Heaven! I tried this warm with Whipped Cream & then tasted it cold with Whipped Cream & I am hard pressed to say which was best! You choose! The warm Chocolate Stuffing could also be served with a dollop of Vanilla Ice Cream!
2 Cups Bread Cubed ( I used Texas Toast)
2 Cups Whole Milk
2/3 Cups Sugar
1/2 Cup Cocoa
1/2 TSP Salt
1 TSP Vanilla
3 Eggs Medium Sized beaten (if large only use 2)
4 TBS Butter + some to butter your baking dish
1, 9.5OZ Bag Hershey's Chocolate Melts, Milk Chocolate
3/4 Cup Chopped Pecans
Cube the bread & place in a deep bowl. In a deep saucepan bring milk almost to the boiling point without boiling, this is called scalding! You will see steam coming off the milk & little bubbles form all around the outer edge of the milk against the pan.Turn heat off of the stove! As soon as milk is scalded whisk in the sugar, salt, & the cocoa whisk smooth.Now stir in the butter until melted. Add vanilla & set aside. Beat the eggs. Beat in a little of the hot milk mixture into your beaten eggs. Add about 2 TBS at a time until 1/2 cup of hot mixture in beaten into the eggs. Now dump all of the beaten eggs into the whole pan of milk mixture & whisk! Now pour all into your bread & stir well! Now stir in the Chocolate Melts & Pecans. Butter a 3 quart casserole dish. Pile your mixture into the dish. Preheat oven to 350 Degrees. Set the casserole dish down into a pan of hot water with the water about 2 inches deep. Now place into your hot oven & bake 45 minutes to an hour! Test with a knife you should see melted chocolate but no raw egg mixture!
Your Stuffing should be puffy like this!
Go ahead a bake up some CHOCOLATE STUFFING! YUM!