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
- 2365.9 ml bread (chopped or broken in 1 inch cubes)
- 113.39 g bittersweet chocolate, chopped
- 113.39 g white chocolate, chopped
- 3 large eggs
- 59.14 ml plus 2 tbl sugar
- 4.92 ml vanilla
- 354.88 ml whipping cream
- 118.29 ml 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.
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.
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.