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SCHOKO-BROTPUDDING
E
in sündhaft reichhaltiges, wohltuendes
Dessert, das sich vom traditionellen
Brotpudding unterscheidet
SCHOKO-BROTPUDDING
ANLEITUNG
1 SCHMELZEN Sie die Schokolade in einer kleinen
Schüssel in der Mikrowelle.
2 VERRÜHREN Sie sie, bis sie glatt ist. Sahne
einrühren und beiseite stellen.
3 RÜHREN Sie Zucker, Milch, Ei, Vanille und Salz in
einer großen Schüssel zusammen.
4 RÜHREN Sie die Masse in die
Schokoladenmischung. Geben Sie die Brotwürfel
hinzu und rühren Sie um. Lassen Sie das Ganze
15 Minuten lang stehen.
5 HEIZEN Sie die Heißluftfritteuse auf 175 °C VOR.
6 LÖFFELN Sie die Brotmischung in 2 gefettete
Soufflé-Formen (mit einem Volumen von 2 Tassen).
7 GAREN Sie sie, bis ein in die Mitte gestecktes
Messer sauber herauskommt, 18 bis 20 Minuten.
8 BESTREUEN Sie die Puddings mit Puderzucker
und garnieren Sie sie mit einem Klecks
Schlagsahne, falls gewünscht.
VORBEREITUNGSZEIT
15 Min
GARZEIT
20 Min
PORTIONEN
2
ZUTATEN
55g Zartbitterschokolade,
gehackt
½ Tasse Sahne
2/3 Tasse Zucker
½ Tasse fettarme Milch
1 großes Ei, Raumtemperatur
1 TL Vanilleextrakt
¼ TL Salz
4 Scheiben Brot, ohne Rinde
und in Würfel geschnitten
(etwa 3 Tassen)
Puderzucker und Schlagsahne,
optional als Topping
SCHOKO-BROTPUDDING
105


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