Bread pudding is a popular dessert from the United Kingdom. Early American colonists brought this scrumptious recipe with them when they settled. It has been a favorite dessert in Southern households ever since.
Years ago, bakers and cooks did all kinds of things to avoid wasting food. Bread pudding was a solution to leftover pieces of stale bread. This rich flavorful dessert can be served hot from the oven. Or, as with this recipe, it can be served cold and turned onto a separate dish. Plan ahead, this bread pudding needs to rest for at least eight hours after it is baked.
The traditional version of bread pudding without chocolate can be found in our Bread Pudding Recipe. Either version is sure to be a favorite.
Bread Pudding Ingredients:
1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
8 egg yolks, room temperature
1/2 cup white sugar
1 Tablespoon vanilla extract
2 ounces unsweetened chocolate, chopped
1 Tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 Tablespoons corn syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
3. Melt chocolate chips in microwave or double boiler. Set aside.
4. In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
5. In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time.
6. Whisk egg mixture into melted chocolate until smooth.
7. Arrange toasted bread slices, buttered side up, in prepared dish until dish is full.
8. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
9. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
10. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.
11. Let rest 8 hours or overnight.
To make sauce:
Melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted.
Stir in boiling water, 1/2 cup sugar and corn syrup until smooth.
Increase heat to medium and bring to a boil Boil gently 3 minutes.
Remove from heat and stir in 1 teaspoon vanilla.
Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter.
Serve with warm chocolate sauce.
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