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Chocolate Bread Pudding
Ingredients
| 12 slice(s) | white bread, about ½-inch (12mm) thick and cut into ½-inch cubes |
| 275 g | dark chocolate, coarsely chopped or chocolate chips |
| 200 g | granulated sugar |
| 50 g | cocoa powder, as dark as possible |
| 725 ml | milk, or about 70% milk and 30% cream if wanted richer |
| 6 large | eggs |
| 1/2 tsp | salt |
| 2 tsp | vanilla extract |
Method
Preparation time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
As received, the recipe specified brioche as the bread of choice, but I have made this (half quantities only) using ordinary sandwich bread and it turned out fine.
Will serve 10-12.
Lightly butter a 1¾-2 litre casserole dish, or a 9x13-inch, 22x33cm pie tin.
In a bowl, roughly mix the bread with about 2/3 of the chocolate and place the mixture into the dish.
Place the remaining chocolate, sugar, cocoa and half of the milk into a medium-sized saucepan over a low heat and cook until the chocolate has melted and the mixture has thickened and become smooth, stirring occasionally.
In a large bowl, whisk together the remaining milk, eggs, sugar, salt and vanilla and add the warm chocolate sauce. Whisk thoroughly. Pour the mixture over the bread and allow to rest for about 30 minutes for some of the mixture to soak the bread.
Meanwhile, preheat the oven to Gas Mark 3, 170ºC, 325ºF.
Bake for 45-50 minutes or until set. Remove from oven and allow to cool slightly for about 10-15 minutes, during which time the custard should fully set.
Serve warm with whipped cream, ice cream or simply dusted with icing sugar.
Any surplus should be refrigerated and gently rewarmed at 150ºC or equivalent before serving.
Will serve 10-12.
Lightly butter a 1¾-2 litre casserole dish, or a 9x13-inch, 22x33cm pie tin.
In a bowl, roughly mix the bread with about 2/3 of the chocolate and place the mixture into the dish.
Place the remaining chocolate, sugar, cocoa and half of the milk into a medium-sized saucepan over a low heat and cook until the chocolate has melted and the mixture has thickened and become smooth, stirring occasionally.
In a large bowl, whisk together the remaining milk, eggs, sugar, salt and vanilla and add the warm chocolate sauce. Whisk thoroughly. Pour the mixture over the bread and allow to rest for about 30 minutes for some of the mixture to soak the bread.
Meanwhile, preheat the oven to Gas Mark 3, 170ºC, 325ºF.
Bake for 45-50 minutes or until set. Remove from oven and allow to cool slightly for about 10-15 minutes, during which time the custard should fully set.
Serve warm with whipped cream, ice cream or simply dusted with icing sugar.
Any surplus should be refrigerated and gently rewarmed at 150ºC or equivalent before serving.
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