Trump’S Chocolate Pumpernickel Pudding

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 532.0

Dietary: Gluten-free, Vegetarian

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

8 sl Pumpernickel bread, crusts

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C). Grease a 2.5-quart baking dish or soufflÃÂ© dish.
2
Lightly brush the 8 slices of pumpernickel bread (including crusts) with melted butter.
3
Arrange the buttered bread slices in the prepared baking dish and sprinkle with currants. Set aside.
4
In a small saucepan, combine milk and whipping cream. Bring to a boil over medium heat, then remove from heat.
5
Add the chopped unsweetened and semi-sweet chocolate to the hot cream mixture. Whisk until completely melted and smooth.
6
In a separate large bowl, whisk together egg yolks, sugar, and vanilla extract until pale and well combined.
7
Slowly pour the warm chocolate-cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
8
Pour the custard mixture evenly over the bread slices and currants in the baking dish.
9
Let the dish stand for 30 minutes to allow the bread to absorb the liquid.
10
Cover the dish tightly with buttered aluminum foil. Place the covered baking dish into a larger roasting pan.
11
Fill the larger roasting pan halfway with warm water to create a water bath.
12
Bake for 45 minutes to 1 hour, or until a knife inserted into the center comes out clean.
13
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 soufflÃÂ© 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.

Keywords: chocolate pudding, pumpernickel bread, baked custard, bread pudding, currants, dessert recipe, chocolate dessert, rye bread, baking, comfort food, holiday dessert, rich chocolate

Read it online: https://www.chefs-mate.com/recipe/trumps-chocolate-pumpernickel-pudding/