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Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
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Orange and Chocolate Zeppole
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By Vino Rosso
Central Ohio
on March 19, 2013
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I make this and had great results. Made it again and added one touch , made a chocolate ganache and coated individual pieces.Next time I might add some Irish cream when making the ganache,although that might put it over the top.
I find many of Chuch Hughes recipes easy to make and oh so tasty .
By JazzyCooking
Ohio
on March 15, 2012
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LOVE this recipe!! I'm doing a cooking class tonight at a local cheese/wine store, and I'm making this for our dessert! I love sharing Chuck's recipes with everyone! Winner on this one Chuck!!!
By storman norman
on February 26, 2012
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First made this and wife said yummmm, made it again and the neighbors said yummyyyyyyyy. My wife can't get enough of this and the neighbors want the recipe to make for church functions. Great recipe although I did add a couple handfuls of walnuts, even better.
Read all 6 reviews