Tuesday, February 11, 2014

Chocolate Bread Pudding

Do you have any big plans for Valentine’s Day?  Can I come along?  haha.  All I know is that it is Friday but prelim brainstorming with myself (you ought to try it sometime – you are always right and always get your way – it’s so empowering) involves lobster and this chocolate bread pudding.   

This bread pudding is a classic from The Joy of Cooking.  It is mainline chocolate, deep, rich and exquisite, and melts in your mouth.

Enjoy being with your sweeties this Valentine’s Day – give them an extra hug and a kiss and treasure their presence in your life.

Chocolate Bread Pudding
  1. 1 pound challah, brioche or other light egg bread 
  2. 1 c heavy cream
  3. ¾ c sugar
  4. 1/8 t salt
  5. 12 oz semi-sweet or bittersweet chocolate, chopped (I use Tollhouse semisweet morsels)
  6. 2 large eggs
  7. 2 large egg yolks
  8. 2 c whole milk
  9. 1 t vanilla

Cut the bread into ½-inch thick slices (I use an electric knife – it makes it super easy and minimizes squishing the bread).  Trim off and discard the crust.  Now cut the bread into ½-inch cubes, making 6-7 cups.

In a heavy bottomed saucepan, bring the heavy cream, sugar and salt to a boil.  Remove from the heat and pour in the chocolate.  Allow it to sit for 2 minutes, then whisk until smooth. 

In a large bowl, whisk together the eggs and egg yolks.  Then add in the milk and vanilla.  Now whisk in the chocolate mixture (you may want to add a little chocolate mixture first to warm up the eggs and then pour in the remainder).  Once this is all mixed, stir in the bread cubes.  Allow them to soak in the chocolate liquid for 1-2 hours, gently stirring and pressing the bread down periodically with a spatula to help it absorb the liquid.

Preheat the oven to 325.  Generously butter a shallow 2-quart baking dish.  Pour the pudding mixture into the prepared baking dish and smooth the top.  Bake in a water bath (aka, place a larger pan (like a roasting pan) in the oven, place the pan with the bread pudding in it, and then pour boiling water into the bigger pan so that the water comes up ½ to 2/3 of the way up the sides of the pudding pan.  The water surrounding the bread pudding pan will keep it from overcooking and/or burning).

Bake for 55-65 minutes or until the center feels firm when pressed.  Let cool for 45 minutes.  Serve alone or with whipped cream or warm white chocolate sauce.

White chocolate sauce
  1. 9 oz white chocolate, coarsely chopped
  2. 6 T (3/4 stick) unsalted butter
  3. 1/3 c heavy cream
In a double boiler, place these items in the top bowl and stir until the chocolate is melted.  Remove from the heat and stir vigorously until smooth.  Careful not to overheat or the chocolate will become solid and grainy.

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