This decadent Chocolate Pumpernickel Pudding transforms dense, dark rye bread into a luxurious baked custard. The earthy flavor of pumpernickel pairs beautifully with rich semi-sweet and unsweetened chocolates, while tart currants provide bursts of sweetness throughout. The texture is moist and tender, similar to a bread pudding but with a deeper, more complex flavor profile. It is an elegant yet comforting dessert perfect for holiday gatherings, dinner parties, or a special weekend treat. The warm spices inherent in the bread complement the chocolate, creating a sophisticated dish that feels both homey and refined. Serve it warm for the best experience.
Trump’S Chocolate Pumpernickel Pudding
Description
This decadent Chocolate Pumpernickel Pudding transforms dense, dark rye bread into a luxurious baked custard. The earthy flavor of pumpernickel pairs beautifully with rich semi-sweet and unsweetened chocolates, while tart currants provide bursts of sweetness throughout. The texture is moist and tender, similar to a bread pudding but with a deeper, more complex flavor profile. It is an elegant yet comforting dessert perfect for holiday gatherings, dinner parties, or a special weekend treat. The warm spices inherent in the bread complement the chocolate, creating a sophisticated dish that feels both homey and refined. Serve it warm for the best experience.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease a 2.5-quart baking dish or soufflé dish.
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Lightly brush the 8 slices of pumpernickel bread (including crusts) with melted butter.
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Arrange the buttered bread slices in the prepared baking dish and sprinkle with currants. Set aside.
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In a small saucepan, combine milk and whipping cream. Bring to a boil over medium heat, then remove from heat.
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Add the chopped unsweetened and semi-sweet chocolate to the hot cream mixture. Whisk until completely melted and smooth.
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In a separate large bowl, whisk together egg yolks, sugar, and vanilla extract until pale and well combined.
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Slowly pour the warm chocolate-cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
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Pour the custard mixture evenly over the bread slices and currants in the baking dish.
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Let the dish stand for 30 minutes to allow the bread to absorb the liquid.
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Cover the dish tightly with buttered aluminum foil. Place the covered baking dish into a larger roasting pan.
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Fill the larger roasting pan halfway with warm water to create a water bath.
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Bake for 45 minutes to 1 hour, or until a knife inserted into the center comes out clean.
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Remove from oven and let cool slightly before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 532.0kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 982.0mg41%
- Total Carbohydrate 98.0g33%
- Dietary Fiber 5.4g22%
- Sugars 10.0g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields a rich, dense pudding. For best texture, ensure the bread sits in the custard for the full 30 minutes before baking.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
If you do not have a soufflé dish, a standard 8x8 or 9x9 baking dish works well. Adjust baking time slightly if using a shallower pan.
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
