Wednesday, June 10, 2015

Chocolate Bread Pudding

Bon Appetit Chocolate Bread Pudding
Chocolate gooey-yum
Chocolate Bread Pudding (Adapted from BonAppetit)

Butter for pan
1 lb brioche, sliced 1/2" thick
3 c milk
10 oz semisweet chocolate
1/2 c sugar
1/2 t salt
1 t vanilla
1 t chocolate extract
6 large eggs

Butter a 13x9 pan. Arrange slices in the pan to overlapping to fit.
In a double boiler (or a bowl over a simmering pan of water) heat milk, chocolate, sugar, and salt. Stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is melted. Add vanilla and chocolate extracts. Let cool (It's not terribly hot anyway). Whisk in eggs one at a time. Pour over brioche. Press down bread to help absorb the liquid. Let sit at room temperature for about 1 hour. Bake at 325 30-35 minutes until just set. Cool sightly (for as long as you can wait - I assure you it will not be long). Spoon out into bowl and serve with whipped cream.

They suggested to serve this with whipped cream if desired. I can tell you it is desired. I did not have any heavy cream on hand (I used 1 c heavy cream and 2 c skim milk - hey that's all I had and I needed this bread pudding). I think the whipped cream really would have rounded this dish out nicely.

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