For Amy's great birthday dinner bash last Friday, I tried out a new dessert, inspired in part by her fondness for bread pudding. This here version was chocolate, made with delicious fresh-baked challah bread that came from Camino Bakery, just up the street from the house. (I got two loaves Friday afternoon, and used the other one for Sunday morning's Cap'n Crunch-crusted French toast.)
It's topped with a chocolate sauce and I brought out some more of the EuroYogurt I'd made last week. It was too tangy for the sweet bread pudding but we all managed just fine.
"Chocolate Bread Pudding," by Kelley Baker. In Cook's Country, December/January 2009, p. 27.
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