Saturday, October 25, 2008

Halloween bread pudding uses candy from trick-or-treat night

If there’s any candy left in the bowl after the ghosts and goblins come knockin’ at your door, here’s a delicious way to use it up. Crunch up the candy into little pieces and bake it into a post-Halloween nutty, crunchy bread pudding that you can serve topped with whipped cream or vanilla ice cream.

This one’s for my classmates from Chicopee High School in Massachusetts, where we’re celebrating our class reunion this weekend.
Go CHS!!
Marcus Chicotonius lives on!!!


2 or 3 slices bread, spread lightly with butter or margarine, and cubed (2 to 3 cups)
11 miniature chocolate bars, chopped into chunks (1/2 to 3/4 cup)
1/2 cup (3- or 4-ounce package) dried cherries or cranberries
2 eggs, beaten with fork
1/4 to 1/3 cup sugar
1/4 teaspoon salt
2 teaspoons apricot brandy (or vanilla extract)
1/4 teaspoon cinnamon
2 cups milk, scalded

Combine cubed bread, candy chunks, and dried fruit in greased 1-1/2-quart baking dish. In bowl, combine eggs, sugar, salt, brandy, and cinnamon. Add scalded milk slowly, stirring to combine. Pour over bread mixture. Set baking dish in shallow pan of hot water. Bake in 350-degree oven about 1 hour or until firm and browned on top. Serve topped with whipped cream or ice cream, and sprinkled with chocolate curls. Serves 4-6.
© 2008 recipe by Portia Little.

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