3 Reviews

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

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Muffin Goddess July 22, 2013

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.

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AZPARZYCH July 21, 2013

The recipe was downsized to 2 servings and was baked in individual ramekins. It was mixed and placed in the refrigerator to set for a few hours prior to baking. After 30 minutes in the oven the puddings were cooked through. They are very rich and will satisfy your chocolate cravings. I had hoped for a little more sauce than was produced but overall very tasty. Made for ZWT and the Bread N'awlins Style Challenge.

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PaulaG July 18, 2013
Scripps College Double Chocolate Bread Pudding