Cabernet chocolate sauce takes traditional bread pudding and turns it into a celebration.
Ingredients
- 8-10 cups day-old La Brea Bakery French Baguette, cut into 1/2-inch cubes
- 5 large eggs, beaten
- 2 ½ cups milk
- 1 ½ cups packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 8 ounces chocolate chips (about 1 ½ cups)
- ½ cup of Z. Alexander Brown Cabernet Sauvignon
Preparation
- Heat oven to 350°F. Butter a 9”x13” baking dish.
- In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, salt, and vanilla.
- Place bread in the bowl with the egg mixture and gently toss. Lightly press down on the bread to soak up the liquids.
- Pour the bread mixture into the prepared baking dish.
- Sprinkle 7 ounces of the chocolate chips over the bread pudding, mixing some into the pudding.
- Bake until set and golden, 45 to 60 minutes.
- Make the red wine sauce by reducing ½ cup of red wine in a pan over medium heat until it coats the back of a spoon, 2 to 3 minutes. Stir the remaining 1 ounce of chocolate chips into the red wine sauce, stirring until smooth.
- Drizzle sauce over the bread pudding and serve warm.
