Chocolate Bread Pudding

Here it is!  
Many have been waiting for it...  Chocolate Bread Pudding
as presented by The Brenham House Bed and Breakfast

1 loaf French bread, cut into cubes
6 eggs, beaten
3 1/4 c. milk
1/4 heavy cream
1/4 c. Kahlua
1 T. vanilla
2 tsp. almond extract
1 c. sugar
1 c. brown sugar
1/4 c. Hershey's cocoa powder
1 1/2 tsp. cinnamon
8 oz. chocolate chips, semisweet

Preheat oven to 325 degrees.
Grease 13x9 inch baking dish and place the cubed bread evenly.  In a large bowl place the eggs and lightly beat.  Whisk in the milk, cream, Kahlua, vanilla and almond extract and set aside.  In another bowl mix the sugars, cocoa powder, cinnamon.  Then add to the wet ingredients to the dry slowly and whisk until incorporated.  Pour the mixture over the prepared bread and top wit the chocolate chips.   Let soak at least 20 minute or put in the refrigerator and bake off the next morning.

      Serve warm and top with sweet cream and drizzle with chocolate sauce!

Serves 10-12



                        You won't be disappointed!
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Cherry-Pineapple Dump Cake

This is a very easy recipe to make.  You can change out the flavors with other fruits and cake mixes, but this is the one we make the most at The Brenham House.

Cherry-Pineapple Dump Cake

1 can of cherry pie filling

1- lg. can crushed pineapple (slightly drained)

1 box yellow butter cake mix

2 sticks of melted butter

1 -7oz. pkg. shredded coconut

1 c. chopped pecans

Preheat oven to 325 degrees.

In a 14 -1/2x 10x 2 baking dish layer each ingredient in the order listed above, without stirring.

Bake for about 45 minutes to 1 hour.  My convection oven only takes 45 minutes.

Serve topped with sweet cream and sprinkle cinnamon, or of course, Blue Bell Ice Cream!

This is a go to recipe!