Chocolate Bread Pudding
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
40
Sourness
34
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Pudding230 g
Baguette (loaf)1 cup
Unsalted Butter (melted)3 cups
Heavy Cream1 cup
Milk2
Eggs1 cup
White Sugar1 tsp
Vanilla Extract1
Sauce1 tbsp
Butter1 cup
Water (boiling)3 tbsps
Corn SyrupDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13 baking dish
3
Slice baguette in 1/4 inch slices and brush one side with melted butter
4
Place on a baking sheet and into preheated oven until golden, about 1 minute
5
Melt chocolate chips in microwave or double boiler
6
Set aside
7
In a medium saucepan over low heat, heat cream and milk until warm
8
Do not scald
9
In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth
10
Blend in warm cream mixture a little at a time
11
Whisk egg mixture into melted chocolate until smooth
12
Arrange toasted bread slices, buttered side up, in prepared dish until dish is full
13
Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed
14
Line a roasting pan with a damp kitchen towel
15
Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack
16
Fill roasting pan with boiling water to reach halfway up the sides of the baking dish
17
Bake 40 to 50 minutes, until knife inserted in center comes out clean
18
Let rest 8 hours or overnight
19
To make sauce, melt unsweetened chocolate in small saucepan over low heat
20
Stir in 1 tablespoon butter until melted
21
Stir in boiling water, 1/2 cup sugar and corn syrup until smooth
22
Increase heat to medium and bring to a boil Boil gently 3 minutes
23
Remove from heat and stir in 1 teaspoon vanilla
24
To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter
25
Serve with warm chocolate sauce