Ultimate Chocolate Bread Pudding
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 12 servings.
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients—bread, eggs, sugar and chocolate—I'm able to turn out this masterpiece in no time! —Erin Chilcoat, Smithtown, New York
Ingredients
-
1 tablespoon plus 1/2 cup butter, divided
-
2 cups semisweet chocolate chips
-
1 cup packed light brown sugar
-
3 large eggs
-
2 cups whole milk
-
1 tablespoon vanilla extract
-
2 teaspoons instant espresso powder
-
1/2 teaspoon salt
-
1 pound egg bread or challah, cubed
-
SAUCE:
-
1/2 cup heavy whipping cream
-
1 large egg yolk
-
1/2 cup packed light brown sugar
-
1/8 teaspoon salt
-
2 tablespoons butter
-
1/4 cup chopped pecans, toasted
-
1/4 cup flaked coconut, toasted
-
2 to 3 teaspoons brandy, optional
-
SWEETENED WHIPPED CREAM:
-
3/4 cup heavy whipping cream
-
2 tablespoons confectioners' sugar
-
1 to 2 tablespoons brandy, optional
Directions
-
1.
Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining 1/2 cup butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.
-
2.
In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.
-
3.
Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around the side. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.
-
4.
For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form.
-
5.
Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts
1 serving: 745 calories, 44g fat (25g saturated fat), 141mg cholesterol, 412mg sodium, 87g carbohydrate (63g sugars, 5g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC