Chocolate Bread Pudding

I had people over for dinner and ended up with an extra baguette. I also had whole milk left from making a batch of rice pudding. So this served as a fridge/pantry cleaning decadent dessert.

Ingredients
1 1/4 cup whole milk
1/4 cup cream
235g dark chocolate
1/2 cup sugar
1/8 tea spoon salt
1 tea spoon vanilla
6 eggs
butter
1 baguette (1 or 2 day old. you don’t want fresh bread)
1 cup blueberries
ingredients

***

1. Butter a souffle dish (this one fits about 1 1/2 quart). Cut the bread into small cubes and fill the dish (about 6 cups).
cut-bread

2.  In a large pot, combine the milk, cream, sugar and salt. Heat until simmering but avoid boiling.
heat-milk

3. In the mean time, whisk the eggs in a large heat resistant bowl. You want them slightly lighter.
beat-eggs

4. Put the chocolate in the milk and remove from heat. Allow to stand for a minute.
add-choco

5. Then whisk until smooth.
whisk

6. Gently, while whisking continually, pour the chocolate cream into the eggs.Stir in the vanilla.
custard

7. Put the souffle dish in a large roasting tray. Pour over the bread. Allow to soak for 1 hour. If all the custard doesn’t “fit”, leave it alone for about 20 minutes. The bread will soak it up and you will be able to pour more.
This is why you don’t want fresh bread, it doesn’t soak up enough. And really, do give it at least 1 hour to soak up.
absorb

8. Add the berries. You could also mix them in with the bread at step 1. Don’t worry if any of the custard spilled during the previous step, that’s what that roasting tray is for, in part.
add-berries

9. Add about 1 tablespoon of butter in small dots on top of the whole thing. It will help the exposed bread caramelize.
berries

10. Turn the oven on to 325F. Add boiling water to the roasting pan. Put the waterbath in the oven for 45-50 minutes. The edges should be set while the middle should be still liquidy.
Remove from the oven and allow to cool. The cooler it gets the more set the custard will be. The pieces on top and near the edges will be slightly crispy and everything else very soft and creamy.

Eating it warm however, allows you to use the custard like a decadent chocolate cause, spooning it all over your serving. I’ll leave that difficult decision to you.
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2 responses to “Chocolate Bread Pudding

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