Ohhh Chocolate Bread Pudding

Name: Ohhh Chocolate Bread Pudding
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 680.38 g brioche bread (you can substitute challah if you can't find brioche); 453.59 g melted unsalted butter (but have up to 1/2 lb. more on you just in case you run out during the dipping); 236.59 ml milk; 709.77 ml heavy cream; 10 egg yolks; 236.59 ml sugar; 236.59 ml Belgian chocolate, semi-sweet, good quality (you can also use bittersweet chocolate if that is your preference); 4.92 ml vanilla

Submitted by enigmused

"My boyfriend has actually said that, if forced to choose in a life-or-death situation, he might go with this dessert over me. But it's so good that I'm not really that offended. I got this recipe from his mom, and I think it's from a newspaper column dating back to the 1980s. I like to serve this with a creme anglaise -- I'm still perfecting my version so I haven't included it, but I'm sure there's a great creme anglaise somewhere on this website."

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Ready In:: 3hrs
Ingredients:: 8
Serves:: 8

ingredients

680.38 g brioche bread (you can substitute challah if you can't find brioche)
453.59 g melted unsalted butter (but have up to 1/2 lb. more on you just in case you run out during the dipping)
236.59 ml milk
709.77 ml heavy cream
10 egg yolks
236.59 ml sugar
236.59 ml Belgian chocolate, semi-sweet, good quality (you can also use bittersweet chocolate if that is your preference)
4.92 ml vanilla

directions

Preheat oven to 450.
Slice crusts off brioche. Cut into 3/4 inches slices. Dip slices into melted butter and place on baking rack. Place rack on top of a baking sheet (to catch drips) and toast for 5-10 min, watching closely to make sure they don't burn.
Arrange toasted slices in a 9x13 pan.
In a large bowl, whisk the egg yolks and sugar.
Melt chocolate in a bowl that has been placed in a wide skillet of barely simmering water.
Put milk and cream in a saucepan and scald (i.e., bring it nearly to a boil but don't let it boil, and stir actively to keep the milk skin from forming).
When the milk has been scalded, whisk gradually into the egg mixture. Then whisk in melted chocolate and vanilla.
Pour mixture over brioche. Cover with plastic wrap and weigh down (I place books on top of the plastic wrap). Let sit for an hour.
Preheat oven to 325. Take plastic wrap off and replace with foil. Puncture foil with a fork. Place pan inside a larger pan filled with boiling water and bake for 1 1/2 hours or until liquid is absorbed and the bread looks a bit shiny.
Serve with creme anglaise drizzled on top.

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RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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