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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This could very well be the reason DH and I are dieting..... Ingredients:
2 cups semi-sweet chocolate chips |
1 cup brown sugar |
1/2 cup unsalted butter, cubed |
2 cups 2% low-fat milk |
3 eggs |
2 tablespoons vanilla |
2 teaspoons instant espresso powder |
1/2 teaspoon salt |
13 slices texas toast thick bread, stale and cut into 1 inch cubes |
Directions:
1. Preheat oven to 350 degrees; coat a 9 inch spring form pan with softened butter.
2. Melt chocolate chips with brown sugar and butter. Whisk.
3. Combine milk, eggs, vanilla, espresso powder and salt. Add bread cubes.
4. Fold chocolate over bread mixture.
5. Transfer to prepared pan and bake for 1 hour, or until the center springs back when gently pressed.
6. Cool for 15 minutes, remove sides from the pan and slice.
7. Recipe suggests serving with toppings, but sprinkled with a little powdered sugar is perfect!
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