Chocolate Bread Pudding

Chocolate Bread Pudding
 Stefan Anderson
Serves 6
preparation
20
minutes
cooking
70
minutes

Ingredients

2
tablespoons
unsalted butter
5
ounces
(1/2 loaf) stale baguette, cut into 1-inch cubes
3/4
cup
heavy cream
3/4
cup
whole milk
1
teaspoon
vanilla extract
8
ounces
semisweet chocolate chips
3 large egg yolks
1/3
cup
sugar
1
tablespoon
cocoa powder, for dusting

Directions

  1. Preheat oven to 325° F. Coat six 5-ounce ramekins with the butter.
  2. Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth.
  3. In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.)
  4. Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins.
  5. Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.
Judy Lockhart
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 57 %
  • Calcium 97 mg
  • Carbohydrate 50 g
  • Cholesterol 156 mg
  • Fat 30 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 7 mg
  • Sat Fat 18 g
  • Sodium 176 mg
What does this mean? See Nutrition 101.