Wednesday, March 10, 2010

Chocolate Bread Pudding!

This recipe is for my friend Cindy.  Not  much I can say to make this any better, so  just make yourself some, and enjoy!


Chocolate Bread Pudding Bon Appétit

February 2001
Dearstyne’s Bistro, Waxhaw, NC states: This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.

Yield: Makes 6 to 8 servings

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks
Whipped cream or vanilla ice cream (optional)
Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

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