Description
A rich chocolate bread pudding made with egg bread, chocolate, and spices. Perfect for dessert lovers!
Ingredients
Scale
- 6 cups cubed egg bread
- 2 cups whole milk
- 1 cup coarsely chopped semisweet chocolate
- 2 eggs
- 1/2 cup white sugar
- 2 tablespoons sliced almonds
- 11/2 teaspoon cinnamon
- 1/41/2 teaspoon salt
Instructions
- Toast the Bread: Start by toasting the egg bread cubes in a baking sheet until they are golden and slightly crisp. You will know they are ready when they smell nutty and inviting. This step helps prevent a soggy texture in the pudding later. Keep an eye on them to ensure they do not burn.
- Heat Milk & Chocolate: Warm the milk and chocolate together in a saucepan over low heat. Stir continuously until it melts into a smooth, glossy mixture that smells divine. If you rush this process, the chocolate might clump instead of melt evenly, so take your time.
- Temper the Eggs: Pour a bit of the warm chocolate mixture into the eggs while whisking rapidly to bring them to temperature. You want a creamy, blended texture without any curdles forming. It is important to temper the eggs to keep everything silky smooth.
- Mix Everything Together: Add the toasted bread cubes into the chocolate-egg mixture, ensuring they get fully coated. It will look rich and chocolatey as the bread absorbs the liquid. Ensure all the bread is submerged to prevent any bits from drying out during baking.
- Prepare the Baking Dish: Grease your baking dish to prevent sticking and ensure easy cleanup. Forgetting to grease can turn a lovely dessert into a frustrating mess.
- Set Up a Water Bath: Place your baking dish in a larger pan filled with water, creating a gentle steam while baking. This will help keep the pudding moist and creamy. If you skip this step, you might end up with dry edges.
- Bake to Perfection: Pop it in the oven and bake at 350 degrees F until it is set yet still slightly wobbly in the center. You will catch the delicious aroma wafting through the kitchen. Resist the urge to open the oven too often to maintain consistent heat.
- Cool & Serve: Let it cool slightly before slicing into it to help everything hold together better. The delicious mix of chocolate and bread will be inviting. Serve warm, but take care as it can be hot.
Notes
- Storage Tips: Cover tightly and refrigerate for up to 3 days. To freeze, wrap tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before reheating.
- Expert Tips: To avoid a dry pudding after baking, ensure you use enough liquid. When melting chocolate, using low heat and constant whisking helps to avoid clumping for a smooth mixture. To prevent curdled eggs, gently incorporate warm chocolate into the eggs while whisking. To achieve a richer texture, toast the egg bread cubes beforehand to enhance the flavors. Using a water bath during baking can prevent edges from drying out and ensure an even cook throughout.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 15-20 minutes or microwave individual portions until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream for contrast. Top with whipped cream and a sprinkle of cinnamon. Pair with fresh fruit like berries for a tart balance.
- Recipe Variations: Add a swirl of peanut butter for extra richness. Incorporate orange zest for a citrusy twist. Use dark chocolate instead of semisweet for a deeper chocolate flavor.
- Ingredient Notes: Egg bread is preferred for its texture, but brioche or French baguette can be used as substitutes. Brioche offers a sweeter flavor, while baguette provides a denser texture. When substituting whole milk, half-and-half can be used to add a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 811
- Sugar: 32g
- Sodium: 716mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 119g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 140mg