Carolyn Braden's Chocolate Matzah

Easy recipe from Woman's Day magazine, Chocolate Covered Matzah. Matzah or Matzo, is a cracker-like unleavened bread.
The recipe has been tweaked by me to make it easier for you to create.
Put foil sprayed with cooking spray on a cookie sheet.
Melt 4 squares of semi-sweet chocolate (I used Baker's) in a microwavable bowl for 2-3 minutes, stirring at 30 second intervals. When chocolate is completely smooth, spread it over half of a broken piece of Matzah. (I broke my bread into 3-4 inch pieces prior to putting chocolate on them.) While the chocolate is setting, place the pieces on the foil and sprinkle almonds, coconut, macadamia nut pieces, or anything else you'd like, onto the chocolate covered part of the matzah.
Place in the refrigerator for 15 minutes or until the chocolate is set.
Eat and enjoy!



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Carolyn Braden's Chocolate Bread Pudding Recipe

Yummy for brunch or yummy for anytime!  This bread pudding recipe comes from a 2005 Good Housekeeping magazine issue.  I love it so I kept it around so I could make it again and again.  The magazine stated that they got this recipe from Cafe Europa in the Fantasyland Hotel. (Canada)


Makes 12 servings


1 loaf (16 oz) firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half-and-half or light cream
3/4 cup sugar
2/3 cup semi-sweet chocolate chips




Cut bread into 1 inch pieces.  Slice bananas into 1/2 inch thick chunks.  (If you make the pieces to big or too small, don't worry! It will still turn out great!)


In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended.  Gently stir in bread, bananas, and chocolate chips to combine.  Cover and refrigerate bread mixture for one hour, occasionally pressing down bread to absorb cream mixture.


Preheat oven to 350 degrees.  Grease 9 inch round springform or cake pan.  (Make sure it's at least 2 inches deep).


Bake bread pudding, covered, 35 minutes.  Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean.  Cool pudding slightly on a wire rack to serve warm.

Carolyn Braden's Chocolate Bread Pudding Recipe "After"