Chocolate Bread Pudding With Cinnamon Creme A

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Servings: 6 Difficulty: Advanced
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Decadent chocolate custard baked with fresh bread and served with a warm, spiced cinnamon cream sauce.
Chocolate Bread Pudding With Cinnamon Creme A recipe image
Chocolate Bread Pudding With Cinnamon Creme A recipe image
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Chocolate Bread Pudding With Cinnamon Creme A

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1092.0

Description

This rich Chocolate Bread Pudding is the ultimate comfort dessert, featuring tender cubes of fresh bread soaked in a luxurious chocolate-custard mixture. The pudding bakes until set but still custardy, delivering a deep, bittersweet chocolate flavor in every bite. It is elegantly finished with a homemade Cinnamon Creme Anglaise, a silky sauce infused with vanilla bean and warm spices that cuts through the richness of the chocolate. Perfect for holiday gatherings or a special weekend treat, this dish transforms simple pantry staples into a sophisticated dessert. The contrast between the dense, moist pudding and the light, aromatic sauce creates a harmonious balance of texture and taste that is sure to impress guests and satisfy any sweet tooth.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC). Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds.
  2. In the top of a double boiler over simmering water, melt the bittersweet chocolate until smooth. Remove from heat and let cool slightly.
  3. In a 2-quart saucepan, combine half-and-half and 1/2 cup sugar. Heat over medium heat, stirring occasionally, until just coming to a boil. Remove from heat.
  4. In a large bowl, use an electric mixer to beat 2 large eggs and the remaining 1/2 cup sugar until thick, pale, and lemon-colored.
  5. Slowly pour the hot half-and-half mixture into the egg mixture while beating constantly to temper the eggs.
  6. Stir in 4 3/4 cups fresh bread crumbs and the melted chocolate just until combined to form a thick pudding batter.
  7. Divide the batter evenly among the prepared pans.
  8. Bake for 30 to 40 minutes, or until the centers spring back when gently pressed with a fingertip.
  9. While the puddings bake, prepare the Cinnamon Creme Anglaise: In a saucepan, heat 2 cups half-and-half to a boil.
  10. In a separate bowl, whisk 4 large egg yolks and 6 tablespoons sugar until pale.
  11. Slowly stream the hot half-and-half into the yolk mixture while whisking constantly.
  12. Add 1 split vanilla bean, 1 cinnamon stick, and 1/2 teaspoon ground cinnamon to the mixture.
  13. Pour the mixture back into the saucepan. 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.
  14. Strain the Creme Anglaise into a bowl to remove the vanilla bean and cinnamon stick. Refrigerate until ready to serve.
  15. Let the puddings cool in their pans on a wire rack for 10 minutes, then unmold onto dessert plates.
  16. Serve warm by pouring some Cinnamon Creme Anglaise around or over each pudding.

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.

Keywords: chocolate, bread pudding, cinnamon, creme anglaise, dessert, custard, baking, holiday, indulgent, comfort food, bittersweet, vanilla, pudding, spiced, rich
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