chocolate bread pudding recipe?
- sararose Oct 1, 2005 02:22 PM
hey all.. i was looking for an easy, great chocolate bread pudding recipe to make for a friend's birthday. she loves chocolate bread pudding. any favorites out there?
Try the food network site---Emerile, he has a great choc bread pudding that all my family just loves. Very simple, very chocolaty. Hope the recipe is still on that site---
Here's the one I make. It's from Martha Stewart Living, 1999. Directions are paraphrased.
2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks
1 loaf brioche (about 1 pound, or substitute white bread or challah bread)
8 large egg yolks
3/4 cup sugar
12 oz bittersweet chocolate, roughly chopped, plus 1/2 oz or 1/4 cup shavings for garnish (I use a little more than 12 oz) -- good quality chocolate is a must
1 8 oz container creme fraiche
Heat oven to 325. Bring cream, milk, vanilla seeds and pod and cinnamon sticks to a boil in a med. saucepan. Remove from heat, cover with plastic and let sit for 30 minutes. Cut brioche into 1/4" thick slices and then cut slices into quarters, setting aside the rounded top pieces. Fill a 9x12" gratin dish or a 9x13 glass baking dish with the quartered pieces. Return milk mixture to a boil, remove from heat and discard vanilla pod and cinnamon sticks. Add chocolate and whisk until smooth. Combine egg yolks and sugar in a large bowl and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined. Slowly pour half the chocolate custard over bread, making sure all bread is soaked. Arrange reserved bread on top in a decorative pattern and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of dish with a damp towel and allow to sit for 30 minutes. Place dish in a large roasting pan and add hot water in outer pan halfway up sides of the inside dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes. Whisk creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings. Serves 8 to 10.
I vary recipes...but my favorite taste and texture is to use sliced, lightly toasted sourdough baguettes.