Chocolate Bread Pudding
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 lb challah or 1 lb brioche bread
- 1 cup heavy cream
- 3⁄4 cup sugar
- 1⁄8 teaspoon salt
- 12 ounces semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 2 cups whole milk
- 1 tablespoon vanilla
directions
- Cut challah, brioche, or other light egg bread into 1/2-inch-thick slices.
- Taking care to preserve as much of the crumb as possible, trim off and discard the crusts.
- Cut the bread into 1/2-inch cubes, making 6 to 7 cups.
- Bring heavy cream, sugar& salt to a boil, stirring constantly.
- Remove from the heat.
- Add chocolate.
- Let stand for 2 minute.
- Whisk until smooth.
- In a large bowl, whisk together eggs& egg yolks.
- Add milk& vanilla.
- Whisk in the chocolate mixture, then stir in the bread cubes.
- Let stand for 1 to 2 hours, gently stirring and pressing the bread down now and then with a spatula to help it absorb the liquid.
- Preheat the oven to 325°F.
- Generously butter a shallow 2-quart baking dish.
- Pour the pudding mixture into the baking dish, smooth the top.
- Bake in a water bath until the center feels firm when pressed, about 55 to 65 minutes.
- Let cool for 45 minutes.
- The pudding can be covered and refrigerated for up to 3 days.
- To reheat, bake in a water bath in a 300°F oven until a knife inserted in the center for 2 seconds comes out warm, 15 to 30 minutes.
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Reviews
-
I made this for a friend's birthday, and although she liked it, I found that it was a little unsweet, and the soaking and stirring made it far too stiff at the end. In other words, you ended up with something more like a stiff, slightly grainy brownie. A vanilla cream sauce helped a bit, but I was a little disappointed.