Hot Chocolate Bread Pudding
 
 
chocolatey pudding oozes appeal 
flo braker 
 
san francisco chronicle 
 
february may be known for chilly weather, but brisk winds and crisp nights 
are the perfect foil for a classic culinary combination: bread and 
chocolate. this month, make a sumptuously creamy hot chocolate bread 
pudding to warm things up. 
 
leftover stale bread has many uses, from breadcrumbs to french toast to 
stuffing. my favorite way to use it is in bread pudding, cubed and bathed 
in silky creme anglaise. 
 
most breads, except for sourdough and dense whole grain versions, will 
work leftover brioche, if you have it, is wonderful. after distributing 
the bread cubes among buttered coffee cups, prepare the chocolate custard. 
while traditionally flavored with vanilla, this sauce is whisked into 
melted chocolate. the high proportion of chocolate custard to bread in 
this recipe reflects my belief that a good-size spoonful or two of custard 
should make its way to the bottom of the cup to be savored after the bread 
has disappeared. although bread pudding is often beloved more for its 
taste than appearance, goodlooks need not be sacrificed. decorate the top 
of each serving with a frozen whipped-cream heart and bring them dessert 
to the table immediately. this comforting dessert melts hearts rather 
quickly. 
 
 
 
most day-old, firm-textured breads, except for sourdough, are fine for 
absorbing the creamy custard well. day-old brioche and challah also are 
good choices. 
 
frozen whipped cream 
 
2/3 cup  cold heavy cream
1 Tbsp  granulated sugar
1/2 tsp  vanilla
 
  chocolate bread pudding
1/3 cup  dried cherries
2 Tbsp  brandy
2 Tbsp  softened unsalted butter
6 oz.  bittersweet chocolate (61% to 70%), finely chopped
3 large  eggs
3 large  egg yolks
1-3/4 cup  whole milk
1/2 cup  + 2 tablespoons light brown sugar
1/8 tsp  salt
1-1/2 tsp  vanilla
1/2 cup  heavy cream, at room temperature
4 cup  trimmed and cubed ( 3/4-inch) day-old french or italian bread
 
for the frozen whipped cream: in a medium bowl, combine cream with the 
sugar and vanilla. whip until soft peaks form. line a baking sheet that 
will fit inside your freezer with aluminum foil. fill a pastry bag fitted 
with a 1/2-inch star tip with the whipped cream and pipe outlines of at 
least 6 heart shapes onto the baking sheet (or spoon out 1-tablespoon 
dollops of whipped cream) and set the sheet pan in the freezer. 
 
for the bread pudding: in a small bowl, toss the dried cherries with the 
brandy; set aside for 15 minutes. adjust the rack to the middle of the 
oven and preheat the oven to 350 . lightly butter 6 ovenproof coffee cups, 
each with a 1-cup capacity (alternatively, use ovenproof ceramic ramekins 
or pyrex custard cups). place the cups on a baking sheet and set aside. 
melt the chocolate over a warm water bath (or in the microwave at 50 
percent power); set nearby. in a large bowl, whisk the whole eggs and egg 
yolks together. whisk together the milk, brown sugar and salt in a medium 
saucepan. 
 
heat the mixture over low heat until hot and the sugar is dissolved (don't 
let it boil). pour half of the hot milk mixture into the eggs and whisk to 
combine. 
then pour the mixture back into the saucepan, stirring with a rubber 
spatula to combine. immediately strain the custard through a large sieve 
back into the original large bowl; add the warm chocolate and stir to 
combine thoroughly. stir in the vanilla, heavy cream, cherries and brandy. 
place a generous 1/2 cup of the bread cubes into each coffee cup. (the 
cubes will not come up neatly or evenly to the rim of the measuring cup; 
therefore filling the measuring cup a bit over the rim is fine.) pour 3/4 
cup of the chocolate mixture over the bread in each coffee cup. if any 
chocolate custard is 
left over, divide it among the coffee cups. let bread soak for at least 10 
minutes or up to an hour. gently push the bread into the liquid to immerse 
it from time to time. 
place the baking sheet with the coffee cups into the oven and bake for 
about 22 to 25 minutes, or until the edges appear set while the center 
wiggles a bit. the puddings will set as they cool. for optimum flavor, 
serve warm or at room temperature. top each pudding with either a frozen 
whipped cream heart or 
dollop. 
 
serves 6 
 
per serving: 675 calories, 13 g protein, 67 g carbohydrate, 39 g fat (22 g 
saturated), 297 mg cholesterol, 282 mg sodium, 4 g fiber. 
 
 
clipping-cooking digest 
posted by: jamie r <craftnc...@earthlink.net> 
from ann in fla 
 
 
 
-- 
(ID: 2095) Mirror: rec.food.recipes: Sat, Jul 9, 2005


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