Tittle : Dark Chocolate Bread Pudding
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Dark Chocolate Bread Pudding
This sinfully rich dark chocolate bread pudding tastes like a pan of warm fudgy brownies. For the best taste and texture, use challah bread and real chocolate.
Offer me bread pudding and I’ll take a hard pass. The thought of soggy white bread swimming in a pool of cream sauce sounds like an epic waste of calories. But as I work to expand my baking repertoire this year, I decided to dive into this mysterious dessert. Like, what really is bread pudding? What are you? What are you not? What can you be? Why am I talking to you?
Pull up a chair and listen up. Bread pudding can be delicious. REALLY REALLY DELICIOUS. And this is coming from someone who said nope!!!! to this dessert only a few weeks ago. There’s all sorts of ways to bake bread pudding, but this chocolate bread pudding recipe– complete with buttery challah bread and real chocolate– is my favorite. My only regret is waiting so long to try it this way!
What Does Chocolate Bread Pudding Taste Like?
This chocolate bread pudding tastes like warm brownie squares, monkey bread, and French toast casserole all in one. Do I really need to continue? It’s intensely fudgy. Pair this with rivers of salted caramel, pockets of melty chocolate chips, juicy raspberries and fresh whipped cream on top… and you basically have a mountain of chocolate covered calories. I mean a mountain of underrated delicious texture that totally deserves a chance in your kitchen too. Don’t waste another second dismissing bread pudding. This dark chocolate bread pudding is legit!
2 Parts to Chocolate Bread Pudding
Dark chocolate custard sauce. Use real chocolate here. You can grab semi-sweet chocolate, bittersweet chocolate, or unsweetened chocolate. You’ll need two 4-ounce bars, 8 ounces total. I used unsweetened chocolate because I knew I wanted to top the bread pudding with salted caramel and sweetened whipped cream. This bread pudding is so rich that you don’t want it over-sweetened. Heat some cream and milk (or you can use half-and-half) then pour over the chocolate and mix it all together. You’ll have a very thinned out ganache. Let it cool down for a minute (so as not to cook the eggs), then add eggs, sugar, vanilla extract, + salt. All of this makes your super chocolate-y custard.
Bread. Want to know the secret to absolutely awesome bread pudding? It’s the bread. Now I didn’t make the challah from scratch, but you definitely can. You can also use brioche (you can make your own with this dough if you’re up for it!) or any rich bread you love. For something a little less heavy, but equally decadent, use a baguette. Whichever bread you use, the secret is to let it sit out overnight to dry out. It will soak up more chocolate custard sauce that way.
Remember, stale bread is best. Mix the bread with half of the chocolate custard, then pour the remaining custard on top of it all. Why are you doing it this way? So there’s more pockets of warm chocolate custard!!
Helpful Tips for Chocolate Bread Pudding
For extra texture, I suggest an add-in or two. I highly recommend chocolate chips or chopped chocolate (pick up a third 4-ounce chocolate bar). These chunks of chocolate paired with the chocolate soaked bread is outstanding. I also like dried cherries, peanut butter chips, or chopped pecans. I can’t say this enough: I loved the chocolate chips between the soft chocolate-soaked bread. And I can’t say this enough either: this tastes like a pan of warm brownies. But better.
Let the bread pudding sit before baking so the bread can soak up some of the custard. Simply wait 5 minutes, preheat the oven, and by the time the oven’s ready… so is the bread pudding.
Top it Off!
Besides the texture and the whole “pan of warm brownies” element, what I love most about this dark chocolate bread pudding is its versatility. Do you have to add salted caramel? Of course not. Can you add chopped pecans and top with coffee ice cream? It’s encouraged. What about adding dried cherries or peanut butter chips? Go for it. As long as you follow this cream-milk-egg-chocolate ratio, you can really add anything you want.
I haven’t tried this bread pudding with the raspberries mixed into the unbaked bread pudding, but I’m eager to try. I just dotted a few on top for serving. I brought this over to my in-laws to taste since I’m not really a bread pudding connoisseur. They LOVED it.
There’s a few recipe notes, so make sure you read them before beginning. I PROMISE you’ll be a bread pudding fan after 1 bite. I certainly am! Does anyone have a traditional bread pudding recipe I should try? I’m still holding out hope!
Dark Chocolate Bread Pudding
Description
This sinfully rich dark chocolate bread pudding tastes like a pan of warm fudgy brownies. For the best taste and texture, use challah bread and real chocolate.
Ingredients
1 cup (240ml) heavy cream*
2 and 1/2 cups (600ml) whole milk*
two 4-ounce bars semi-sweet chocolate, coarsely chopped*
4 large eggs
1/2 cup (100g) granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 loaf day-old challah bread, cut into 1 inch cubes*
1 cup (190g) semi-sweet chocolate chips or 4 extra ounces chopped chocolate
optional add-ins: 1 cup of chopped pecans, dried cranberries/cherries, peanut butter chips, etc
optional toppings: salted caramel, fresh berries, homemade whipped cream
Instructions
Over medium heat, heat the heavy cream and whole milk in a medium saucepan until simmering. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Set aside for a few minutes to slightly cool down so as not to cook the eggs in the next step.
Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. Pour in the chocolate cream mixture and whisk until smooth. Divide this chocolate custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to evenly coat.
Grease a 9×13-inch (or similar size) baking pan. Spread the chocolate soaked bread evenly into the pan. Pour the remaining chocolate custard evenly over the top. If you have extra, dot a few chocolate chips on top too (this is for looks and extra chocolate taste!). Cover tightly with aluminum foil and allow to sit at room temperature for at least 30 minutes so the bread has a chance to soak up some of the custard. This is crucial. You can also chill the unbaked bread pudding in the refrigerator for up to 1 day.
Preheat the oven to 350°F (177°C).
Bake the bread pudding for 45-50 minutes* until the edges appear set. Use a toothpick to test for doneness. It will come out with a few moist crumbs, but won’t be overly wet. *I bake it covered for the first 20-25 minutes, then remove the aluminum foil for the remaining time so it can slightly crisp on the top and around the edges.
Garnish with toppings and serve warm.
Cover leftovers tightly and store in the refrigerator for up to 4-5 days. Serve leftovers warm, room temperature, or cold. We found that the bread pudding had a slight texture change when reheated. The custard was a little more solid and not deliciously soft. The bread pudding is best eaten right out of the oven.
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