International Recipes
German Bread Pudding
Ingredients
- 8 ounces pumpernickel bread
- 1 to 1 1/2 cups rum
- 3 cups heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, grated
- 1/2 cup strawberry jam
Instructions
- Spread bread slices on a baking sheet and dry in a 325 degrees F oven - bread should be very dry.
- Pour rum over the dried bread slices and, with a fork, break bread into small pieces.
- Whip the cream, adding the sugar and vanilla extract gradually until stiff.
- In a deep serving dish, spread a layer of whipped cream, then grated chocolate. Top with a layer of the bread mixture and dot with strawberry jam. Continue the layers until all ingredients are used.
- Refrigerate overnight or for at least 8 hours before serving.
- Serve with a dollop of whipped cream.