Mar 15, 2017
Chocolate Bread Pudding
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Chocolate Bread Pudding
Chocolate Bread Pudding
The headnote says, ”Why This Recipe Works Bread pudding—with its rich, custardy base and pieces of bread that are at once crispy, chewy, and soft—is an immensely satisfying alternative to individual slices of French toast in the morning. We knew that adding chocolate to the mix would be a winning proposition. We started with a basic recipe that called for soaking cubed, toasted sandwich bread in egg yolks, cream, milk, and sugar. For well-rounded chocolate flavor, we knew a combination of cocoa powder and melted chocolate would be key. We preferred the richness of semisweet chocolate to milk chocolate (too sweet) or unsweetened (too grainy). Rich challah suited the chocolate base better than delicate sandwich bread, but we ran into a problem: The melted chocolate made the base too thick to fully soak into the bread. The solution was allowing the bread to soak in a warm mixture of cream, milk, cocoa, espresso powder, and sugar before adding the custard of melted chocolate, egg yolks, sugar, and cream. Once the bread cubes were fully saturated with our “hot cocoa” mixture, we poured the custard over the bread and baked our pudding until crisp on the outside but still soft on the inside. A generous drizzle of chocolate sauce provided the finishing touch.”
1 (1‑pound) loaf challah, cut into ½ ‑inch cubes
4 cups heavy cream, divided
2 cups whole milk
½ cup (1 ½ ounces) unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup (7 ounces) sugar, divided
8 ounces semisweet chocolate, chopped
10 large egg yolks
Adjust oven rack to middle position and heat oven to 300 degrees. Toast challah cubes on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
Increase oven temperature to 325 degrees. Grease 13 by 9‑inch baking pan. Heat 1 ½ cups cream, milk, cocoa, espresso powder, and ½ cup sugar in small saucepan over medium-high heat, stirring occasionally, until steaming and sugar has completely dissolved. Pour warm cream mixture over toasted challah and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
Meanwhile, bring 1 cup cream to simmer in now-empty saucepan over medium-high heat. Remove from heat, add chocolate to hot cream, and stir until chocolate has melted and mixture is smooth. Transfer 1 cup chocolate mixture to bowl and let cool for 5 minutes (cover pan and set aside remaining chocolate mixture). Whisk egg yolks, remaining 1 ½ cups cream, and remaining ½ cup sugar into chocolate mixture in bowl until combined.
Transfer soaked challah mixture to prepared pan, distributing it evenly over bottom of pan. Pour chocolate custard mixture evenly over challah mixture. Bake until custard is just set and surface of pudding is slightly crisp, about 45 minutes, rotating pan halfway through baking. Transfer to wire rack and let cool for 30 minutes.
Warm reserved chocolate mixture over low heat, then pour over pudding. Serve. (Leftover bread pudding can be wrapped in plastic wrap and refrigerated for up to 3 days; reheat individual portions in microwave.)
Serves 12.
Recipe and photo courtesy of America’s Test Kitchen and excerpted from:
House Kitchen and Bar - Coral Gables, FL
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Our daughter Kerri made this for Thanksgiving this year and it is new to our repertoire and oh so delicious and amazingly easy to make. With the holidays quickly approaching you might want to check this one out and definitely keep it in mind for a dinner party or family gathering. You will look like a rock star . This recipe is from Naomi Robinson and her website Bakers Royale . Just find the…
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