This decadent chocolate bread pudding is a comforting dessert that transforms simple French bread into a luxurious treat. By steaming the mixture rather than baking, the pudding achieves an incredibly moist and tender texture, avoiding any dry edges. The deep flavor of semisweet chocolate melds perfectly with the vanilla and cinnamon-infused custard, creating a dense, cake-like consistency. It is an elegant yet rustic dish, perfect for dinner parties or cozy weekend brunches. Serve it warm or chilled, topped with a drizzle of crème anglaise and fresh berries for a stunning presentation that delights both the eyes and the palate.
Engine Co. No. 28 Chocolate Bread Pudding
Description
This decadent chocolate bread pudding is a comforting dessert that transforms simple French bread into a luxurious treat. By steaming the mixture rather than baking, the pudding achieves an incredibly moist and tender texture, avoiding any dry edges. The deep flavor of semisweet chocolate melds perfectly with the vanilla and cinnamon-infused custard, creating a dense, cake-like consistency. It is an elegant yet rustic dish, perfect for dinner parties or cozy weekend brunches. Serve it warm or chilled, topped with a drizzle of cr&# 195;¨me anglaise and fresh berries for a stunning presentation that delights both the eyes and the palate.Ingredients
Directions
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Cut the French bread into 1/2-inch cubes and place them in a large bowl.
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Pour 2 cups of milk over the bread cubes and toss gently to coat, letting it absorb for 10 minutes.
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In a small saucepan, heat the remaining 1/2 cup of milk over low heat until warm but not boiling.
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Add the chopped semisweet chocolate to the warm milk and stir occasionally until completely melted and smooth.
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In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
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Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
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Stir the vanilla extract and cinnamon into the egg mixture.
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Pour the melted chocolate mixture into the egg mixture and stir to combine.
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Remove the bread from the milk bowl and fold it into the chocolate custard mixture.
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Let the mixture stand for 20 minutes to allow the bread to fully absorb the custard.
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Grease a 2 1/2 quart pudding mold or two 8x4 inch loaf pans and line with parchment paper.
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Pour the bread mixture into the prepared mold or pans.
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Cover the top tightly with foil, crimping the edges or securing with kitchen string to prevent steam from entering.
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Place the mold in a steamer and steam for about 1 hour and 15 minutes.
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Test for doneness by inserting a cake tester near the center; it should come out clean.
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Remove the foil and let the pudding cool slightly on a wire rack.
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Invert the mold onto a serving plate and remove the parchment paper.
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Allow to cool to room temperature, then wrap and refrigerate if not serving immediately.
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To serve, cut into wedges or slices.
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Spoon crème anglaise onto dessert plates and place a wedge of pudding on top.
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Garnish with fresh berries, mint sprigs, or a dusting of powdered sugar.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 957.6kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 1767.6mg74%
- Total Carbohydrate 176.4g59%
- Dietary Fiber 9.7g39%
- Sugars 18.0g
- Protein 32.4g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
