Chocolate Bread Pudding

Chocolate Bread Pudding
five_whole_stars
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 474Calories From Fat 57%
  • Calcium 97mg
  • Carbohydrate 50g
  • Cholesterol 156mg
  • Fat 30g
  • Fiber 3g
  • Iron 2mg
  • Protein 7mg
  • Sat Fat 18g
  • Sodium 176mg
What does this mean? See Nutrition 101 .

Quick Tip

Chocolate candy
Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.