CHOCOLATE BREAD PUDDING CHOCOLATE BREAD PUDDING
Prep 30 minutes
Total 2 hours
Serves generous portions
US | Metric
Ingredients
For the chocolate pudding mix
  • 345 g heavy cream
  • 230 g whole milk
  • ½ vanilla bean
  • 150 g caster sugar
  • 1 large egg yolk
  • 2 large eggs
  • 56 g dark chocolate
  • ½ tsp vanilla extract (or vanilla paste)
  • 400 g croissant (or brioche without crusts)
  • 28 g milk or dark chocolate pieces

CHOCOLATE BREAD PUDDING

Notes:


-       We always use couverture dark chocolate with 55-70% cacao solids. 

-       We used (leftover) homemade croissant cruffins in replacement of brioche bread. The beauty of this recipe is that you can use any bread you like and it’ll still taste delicious.  

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To prepare:


Preheat your oven to 180 degrees and place your rack in the middle. Butter a baking dish (8x8 inch) or grab an ovenproof porcelain baking dish.


For the mix:


In a large pot, pour and mix the cream, half of the milk and sugar together. Scrape the seeds from the vanilla pod into the same pot and be sure to whisk together over medium heat. Do this until the sugar dissolves.


In a separate bowl, combine and whisk together the eggs, egg yolk and remaining half of the milk. The texture of your mixture should be of a smooth consistency. At the same time, melt 56 g of dark chocolate in another separate bowl and set aside.


As the cream mixture starts to boil, remove it from the heat. At this point, you want to pour about half of the cream mixture into your egg mix steadily while whisking. This will temper your egg mix. Once combined, pour the egg mix back into the remaining cream mixture and continue to whisk. Now, all your contents should be in the large pot you originally had your cream mix in.


The next step will allow for you to combine and temper the melted chocolate you have set aside. Start by gradually whisking in abut 1/3 of your egg/cream mixture into the bowl with melted chocolate. When combined, pour and whisk together all of the bowl contents back into the pot with the remaining egg/cream mixture. Add the vanilla extract in next.


When ready, take the bread pieces (which can be cut into ¾ inch cubes) and place them into the pot with your chocolate pudding mixture. Be sure to coat each piece well as it will help break up the bread. Leave the mixture to stand for about 30 minutes so the bread can soak up the liquid.


Pour the bread mixture into the buttered pan or ovenproof baking dish. Sprinkle the milk or dark chocolate pieces over the top. When ready, place the bread pudding into the oven and bake until it is just set and shows to slightly puff up – this should be about 45-50 minutes. Remove from the oven and let it cool for about 10-15 minutes before serving.



For serving and storage:


The cake is best eaten about 15 minutes from the oven. You can have it with ice cream or whipped cream – whatever your belly desires! If there are any leftovers, you want to place the bread pudding in an air-tight container and leave in the fridge. It will keep well for up to 3 days and will reheat nicely.

CHOCOLATE BREAD PUDDING CHOCOLATE BREAD PUDDING

CHOCOLATE BREAD PUDDING

Notes:


-       We always use couverture dark chocolate with 55-70% cacao solids. 

-       We used (leftover) homemade croissant cruffins in replacement of brioche bread. The beauty of this recipe is that you can use any bread you like and it’ll still taste delicious.  

favorite
print
like
Prep 30 minutes
Total 2 hours
Serves generous portions
US | Metric
Ingredients
For the chocolate pudding mix
  • 345 g heavy cream
  • 230 g whole milk
  • ½ vanilla bean
  • 150 g caster sugar
  • 1 large egg yolk
  • 2 large eggs
  • 56 g dark chocolate
  • ½ tsp vanilla extract (or vanilla paste)
  • 400 g croissant (or brioche without crusts)
  • 28 g milk or dark chocolate pieces


To prepare:


Preheat your oven to 180 degrees and place your rack in the middle. Butter a baking dish (8x8 inch) or grab an ovenproof porcelain baking dish.


For the mix:


In a large pot, pour and mix the cream, half of the milk and sugar together. Scrape the seeds from the vanilla pod into the same pot and be sure to whisk together over medium heat. Do this until the sugar dissolves.


In a separate bowl, combine and whisk together the eggs, egg yolk and remaining half of the milk. The texture of your mixture should be of a smooth consistency. At the same time, melt 56 g of dark chocolate in another separate bowl and set aside.


As the cream mixture starts to boil, remove it from the heat. At this point, you want to pour about half of the cream mixture into your egg mix steadily while whisking. This will temper your egg mix. Once combined, pour the egg mix back into the remaining cream mixture and continue to whisk. Now, all your contents should be in the large pot you originally had your cream mix in.


The next step will allow for you to combine and temper the melted chocolate you have set aside. Start by gradually whisking in abut 1/3 of your egg/cream mixture into the bowl with melted chocolate. When combined, pour and whisk together all of the bowl contents back into the pot with the remaining egg/cream mixture. Add the vanilla extract in next.


When ready, take the bread pieces (which can be cut into ¾ inch cubes) and place them into the pot with your chocolate pudding mixture. Be sure to coat each piece well as it will help break up the bread. Leave the mixture to stand for about 30 minutes so the bread can soak up the liquid.


Pour the bread mixture into the buttered pan or ovenproof baking dish. Sprinkle the milk or dark chocolate pieces over the top. When ready, place the bread pudding into the oven and bake until it is just set and shows to slightly puff up – this should be about 45-50 minutes. Remove from the oven and let it cool for about 10-15 minutes before serving.



For serving and storage:


The cake is best eaten about 15 minutes from the oven. You can have it with ice cream or whipped cream – whatever your belly desires! If there are any leftovers, you want to place the bread pudding in an air-tight container and leave in the fridge. It will keep well for up to 3 days and will reheat nicely.