Dec 25, 2006
Chocolate Bread Pudding
- 2 tbsp butter
- 4 to 5 slices good white bread (preferably brioche), crust removed
- 3 eggs
- 2 egg yolks
- 1/4 cup brown sugar
- 1 1/2 cups heavy cream
- 1 1/4 cups milk
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- a pinch nutmeg
- 1/4 tsp kosher salt
- 3/4 cup bittersweet chocolate, chopped
- 1 tbsp sugar
- vanilla ice cream
- Preheat the oven to 350 F.
- Spread the butter on one side of the bread. Cut each slice in quarters.
- whisk the eggs, yolks, and brown sugar together.
- Add the cream, milk, vanilla, cinnamon, nutmeg and salt.
- Sprinkle the chocolate over the bottom of a 9 by 9 inch baking pan. Arrange the bread, buttered side up with slices overlapping on the chocolate in a single layer.
- Pour the custard over the bread, pressing down on the bread with your fingers so that it soaks up the liquid.
- Place in a bain marie. Bake 1 hour and 15 minutes.
- Let cool 10 minutes.
- Sprinkle on the sugar and then caramelize with a blowtorch.
- Serve with ice cream.
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