chocolate bread pudding changes...question for bakers!
Here is the recipe that I have and want to try:
6 1/2 cups 1/2' bread cubes
1 1/2 cups chopped semi-sweet chocolate
1 cup of sugar
1/2 cup cocoa
3 cups whole milk or half and half
1/2 teaspoon salt
2 teaspoons vanilla
Basically make a chocolate custard, soak the bread for 45 minutes and bake in a buttered 9x13 pan and bake for 50 ins at 325.
FANTASTIC. However, there are just 2 of us and I dont want a giant pan of bread pudding around. (what if we hate it? what if we love it and eat it all?)
Can I safely half this recipe and make a smaller batch for just Jake and I to try out?
sure you can cut it down. hard and fast measurements are not necessary for BP anyway. You just want to make sure you have enough milk/egg mixture to soak the brread, and hten some, if you like little pockets of custard!
I use about 3 cups of assorted bread cubes (use whatever you have of decent bread) to about 2 cups of milk and 2 eggs.
It is great leftover, so don't worry about that!
I'd also recommend using a simple water bath--using a larger baking pan, fill it with hot water about 1" up the side of the BP pan. You will get creamy, soft and delicate BP that way. (the proteins in egg whites won't get tough)
You can go whole hog with cream if you want, I use 1% milk and some egg whites in addition the a whole egg. Trying to cut down on the sat fat.
Grated orange zest is a nice finishing touch with PLENTY of freshly grated nutmeg over the top. Once you make this one, play around with flavorings. You can even make savory BPs with bacon, cheese, etc.
I usually halve my chocolate bread pudding recipe if just for the two of us and cook in individual (large-ish) ramekins in a water bath, instead of one big pan. It'll keep well in the fridge so you can have it 2 nights in a row.