Prep 1 hr
Cook 1 hr
I missed this bread pudding so much when I left college - famous in my dining hall. Scripps just posted the recipe much to my delight! So good my college friends actually request this for their birthday. I especially love this with challah. Note this originally had self saucing in the title, but that was a mistake. This pudding is absolutely delicious, but not self saucing! Enjoy :)
- 10 cups bread (chopped or broken in 1 inch cubes)
- 4 ounces bittersweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 3 large eggs
- 1⁄4 cup plus 2 tbl sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups whipping cream
- 1⁄2 cup milk
- Place chopped bread, chocolates in bowl. In another bowl add eggs and mix well. Add 1/4 cup sugar, vanilla, 1 cup whipping cream and milk. Mix until well blended. Pour over bread mixture and let stand 1 hour to overnight. The longer you leave to soak before baking, the creamier the pudding will be.
- Preheat oven to 350 degrees. Pour mixture into a well greased pan, pour remaining cream on top and then sprinkle with the 2 tbl sugar. Bake for 45 minutes or until custard is set and its lightly browned and bubbly.
This was so good! I made half the amount, and now I regret it. I let it rest for about 3 hours and then I baked it. Maybe next time I'll add some chocolate sauce on top, and there will be a next time! Thank you for sharing! Made for CQ '16.
Very tasty! The downside of this is that there is nothing saucy about it, so I was a teensy bit disappointed when I took it from the oven, after reading the name and all. The disappointment passed quickly once I tasted it, though! I generally like bread pudding, but sometimes it's too eggy. This wasn't eggy at all. It was drier than most bread puddings I've tried, but not in a bad way. It really reminded me of a Toll House pan cookie, actually. I used a loaf of brioche, chopped bittersweet Scharffen-Berger squares and some Whole Foods brand white chocolate chunks (too lazy to chop up the hunk of Callebaut in the cabinet). I made a mistake when adding the cream -- apparently my reading comprehension was set for low when making this. My milk had given up the ghost, so I used just the cream. I didn't realize until it was too late that I was supposed to divide the cream, though, so I added all the cream to the bread and chocolate mixture (plus the 1/2 cup extra to make up for the missing milk :shock: ). I let this sit in the fridge overnight, and then I still added 1/2 cup of cream to the top right before baking. Oh, and I used a packet of Dr. Oetker's Vanilla Sugar for the topping, just because I could. Even with all the extra cream in this, there was still no sauce to be found, but I didn't care! This is lovely served warm with a bit of sweetened whipped cream. Thanks for posting, Sofie! Made by a fellow Hot Pink Panther for ZWT9
This was a good recipe. For ME, bread pudding does not sound appetizing; it is the soft/soggy texture of the bread that gets me. Since this had chocolate in it I thought I would give it a try for DH (chocoholic) and I; I was pleasantly surprised. I used French bread and Ghirardelli white and bittersweet chips. I let it soak for 8 hours and baked my serving for 2 in a gratin dish for 30 minutes. it came out moist and custard-y, not soggy. of course we think it could of used more chocolate but still had a good flavor. Made for ZWT9- Bread N'awlins Style.