Chocolate bread pudding from Ivy's kitchen

Chocolate bread pudding recipe


Lisa Horel
July 7, 2010 9:08PM (UTC)

Ingredients

  • 2 cups of day old challah, brioche or pound cake, cubed (or gluten free pound cake or bread)
  • 3 cups of (whole) milk, scalded
  • 1 tablespoon unsalted butter
  • ½ cup sugar
  • 2 eggs slightly beaten
  • 1 teaspoon vanilla
  • Pinch of nutmeg and cinnamon
  • ½ cup of chopped bittersweet chocolate

Directions

  1. Preheat oven to 325. Butter an 8x8 baking pan.
  2. Scald milk, add butter and let stand about 15 minutes.
  3. Add the other ingredients (except bread & chocolate) to milk mixture and whisk to incorporate. Drop cubed bread and chopped chocolate into the prepared casserole dish and gently pour tepid liquid over it. Cover with foil and place in hot water bath in the preheated oven. Keep covered for at least 30 minutes and bake for a total of one hour or until just a tiny bit wiggly in the center. Serve slightly warm with whipped cream on a puddle of dulce de leche.

Notes: Cube the bread the day before and let it sit uncovered overnight. It needs to be slightly stale and dried. A serrated knife will chop the chocolate easily.

Advertisement:

Lisa Horel

MORE FROM Lisa Horel

Related Topics ------------------------------------------

Food Recipes




BROWSE SALON.COM
COMPLETELY AD FREE,
FOR THE NEXT HOUR

Read Now, Pay Later - no upfront
registration for 1-Hour Access

Click Here
7-Day Access and Monthly
Subscriptions also available
No tracking or personal data collection
beyond name and email address

•••


Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •