Chocolate Bread Pudding With Cinnamon Creme Anglaise – Cl
Description
This Chocolate Bread Pudding is the ultimate comfort dessert, combining the deep, bitter notes of quality chocolate with the creamy richness of a custard base. The bread soaks up the egg and cream mixture, baking into a tender, cake-like texture that holds its shape yet melts in your mouth. It is elevated by a homemade Cinnamon Creme Anglaise, a luxurious pouring custard infused with warm spice and vanilla that cuts through the sweetness of the pudding. Perfect for romantic dinners, holiday gatherings, or a special weekend treat, this dish feels elegant yet approachable. The optional raspberry heart garnish adds a pop of color and tartness to balance the heavy, indulgent flavors. It is a show-stopping finale that is surprisingly simple to assemble with pantry staples.Ingredients
Directions
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Preheat oven to 400&# 194;°F (204ðC). Grease six 3-3/4-inch individual fluted tube pans or 8-oz timbale molds with butter.
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In the top of a double boiler set over simmering water, melt the bittersweet chocolate until smooth. Remove from heat and let cool slightly.
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In a 2-quart saucepan, heat half-and-half and 1/2 cup sugar over medium heat, stirring until the sugar dissolves and the mixture reaches a boil. Remove from heat.
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In a large bowl, beat 2 large eggs and the remaining 1/2 cup sugar with an electric mixer until the mixture is thick, pale, and lemon-colored.
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Slowly pour the hot half-and-half mixture into the egg mixture while beating continuously to temper the eggs and prevent curdling.
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Stir in fresh bread crumbs and the melted chocolate into the custard base just until combined to form a thick pudding batter.
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Divide the batter evenly among the prepared greased pans, filling them about three-quarters full.
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Bake for 30 to 40 minutes, or until the centers spring back when gently pressed with a fingertip and the edges are slightly pulled away from the pan.
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While the puddings bake, prepare the Cinnamon Creme Anglaise: In a saucepan, heat 2 cups half-and-half until just boiling.
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In a large bowl, whisk 4 large egg yolks and 6 tablespoons sugar until pale.
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Slowly whisk the hot half-and-half into the yolk mixture to temper the eggs.
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Return the mixture to the saucepan. Add 1 split vanilla bean, 1 cinnamon stick, and 1/2 teaspoon ground cinnamon.
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Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
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Strain the Creme Anglaise into a bowl to remove the solids. Refrigerate until ready to serve or keep warm in a bain-marie.
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Allow the bread puddings to cool in their pans on a wire rack for 10 minutes, then unmold them gently.
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To serve, pour a generous amount of Cinnamon Creme Anglaise onto each of 6 dessert plates.
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Place one warm Chocolate Bread Pudding on top of the sauce on each plate.
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For garnish, melt seedless red raspberry preserves in a microwave-safe cup. Transfer to a pastry bag fitted with a small round tip.
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Pipe 6 pairs of small dots radiating from the pudding on the sauce. Use a toothpick to pull a line through each dot towards the pudding to create heart shapes.
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Garnish with fresh raspberries and mint sprigs if desired. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1092.0kcal
- % Daily Value *
- Total Fat 60.0g93%
- Saturated Fat 36.0g180%
- Cholesterol 0.0mg0%
- Sodium 48.0mg2%
- Total Carbohydrate 118.0g40%
- Dietary Fiber 22.0g88%
- Sugars 92.0g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chocolate, bread pudding, creme anglaise, cinnamon, dessert, custard, baking, indulgent, comfort food, vanilla, raspberry, holiday, decadent, custard sauce, bittersweet, eggs, cream, spiced, warm, classic
