Recipe

Bittersweet Chocolate Bread Pudding Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year ago For centuries, frugal cooks have salvaged stale bread by combining it with milk, eggs, sugar and often other ingredients to create a sweet pudding. This version, from William-Sonoma Kitchens is made with croissants and bittersweet chocolate, and it y... More Prep:25m Cook:45m Servings:6	Mystic_rive
	milk heavy cream vanilla bean bittersweet chocolate suagr eggs croissants

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Ingredients

2 cups milk

1 1/4 cups heavy cream

1 vanilla bean

5 oz. bittersweet chocolate, finely chopped

1/2 cup sugar

5 eggs

Pinch of salt

5 day-old croissants, cut into 1-inch pieces

4 oz. bittersweet chocolate, cut into 1/2-inch pieces

Caramel sauce for serving

Lightly sweetened whipped cream for serving

Directions

Preheat an oven to 325°F. Lightly butter a 2-quart oval au gratin dish.

Pour the milk and cream into a heavy saucepan.

Place the vanilla bean on a work surface.

Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture.

Bring to a simmer over medium-high heat.

Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.

In a heatproof bowl, whisk together the sugar, eggs and salt until blended.

Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.

Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.

Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine.

Let stand for 20 minutes, occasionally pressing the croissants into the custard.

Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish.

Sprinkle the remaining chopped chocolate on top.

Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes.

Serve warm or at room temperature.

Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream.

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Comments

gourmetana 1 year ago said:
Wow! This is a piece of heaven :)
Thank you for sharing! I love to have this kind of pudding with custard - english style!
Big 5 from me!

juels 1 year ago said:
What a great recipe, Joymarie, thanks!

trigger 1 year ago said:
This sounds wonderful to me I have to have this on my plate soon. A chocolate dream!

chefmeow 1 year ago said:
Yum, decadence written all over this one. Great photo and great recipe. High 5 my friend. Keep em coming.

theoldrecluse 1 year ago said:
The simpler the better. I like it and give you a five.
Recluse

lanacountry 1 year ago said:
Nother 555555 :)

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