Chocolate Bread Pudding With Cinnamon Creme Anglaise-Clh

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Servings: 6 Difficulty: Advanced
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Rich, moist chocolate custard pudding served with a warm, spiced vanilla cream sauce.
Chocolate Bread Pudding With Cinnamon Creme Anglaise-CLH recipe image
Chocolate Bread Pudding With Cinnamon Creme Anglaise-CLH recipe image
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Chocolate Bread Pudding With Cinnamon Creme Anglaise-Clh

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

Description

This decadent Chocolate Bread Pudding is the ultimate comfort dessert, featuring dense cubes of bread soaked in a luxurious custard and studded with melted bittersweet chocolate. The texture is incredibly moist and tender, offering a perfect balance between cake-like richness and pudding-like softness. It is crowned with a silky Cinnamon Creme Anglaise that adds a warm, aromatic depth with notes of vanilla and spice. Ideal for cozy winter evenings, holiday gatherings, or as a sophisticated ending to a heavy meal, this dish transforms simple ingredients into an elegant treat. The combination of deep chocolate and sweet, spiced cream creates an unforgettable flavor profile that feels both indulgent and homemade. Serve warm for the best experience.

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 set aside.
  3. In a 2-quart saucepan, heat 3 cups of 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.
  4. In a large bowl, beat 2 large eggs and the remaining 1/2 cup sugar with an electric mixer 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 of 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, filling them almost to the top.
  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 of half-and-half to boiling.
  10. In a large bowl, whisk 4 large egg yolks and 6 tablespoons of sugar until pale.
  11. Slowly beat the hot half-and-half into the yolk mixture, then add 1 split vanilla bean, 1 cinnamon stick, and 1/2 teaspoon ground cinnamon.
  12. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil.
  13. Strain the Creme Anglaise into a bowl and refrigerate until ready to serve.
  14. Allow puddings to cool in pans on a wire rack for 10 minutes, then unmold.
  15. To serve, spoon some Cinnamon Creme Anglaise onto each dessert plate and place a warm pudding on top.

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, creme anglaise, cinnamon, dessert, custard, baking, comfort food, holiday, indulgent, pudding, chocolate dessert, cream sauce, baked custard, vanilla, sweet, rich, winter, classic, homemade
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