chocolate bread pudding

Gerrit’s birthday was this weekend, and normally I would have no interest in bread pudding except that he requested it for his birthday dessert.  He loves it, while I, on the other hand, have never had a bread pudding that made me want to rush home and learn how to make it.  Come to think of it though, I haven’t exactly had a lot of bread pudding.  I had one once, at a steak restaurant, that was admittedly delectable.  But honestly it didn’t make enough of a fan out of me to make me choose bread pudding off of menus when I am otherwise faced with choices like chocolate cake and…well, chocolate cake.

But the thing I forget sometimes is how nice it is make something for someone you love, how nice it is to cut bread into cubes and melt chocolate and figure the recipe out because you know someone you love is going to love it more than you will.

Of course this was still quite delicious.  Changing something from plain to chocolate is generally a good way to go.  And although my cookbook wanted me to mix the custard part of this all together in a food processor, I feel like perhaps we have gone a little overboard with technology if we need a food processor to make a simple bread pudding.  So I’ve changed it back to good old bowls and spoons.

Perhaps the best part (for me anyway) is the vanilla custard sauce, like a better version of the ice cream that you might think about having this bread pudding with.  Instead you get to pour chilled sauce directly over the pudding and let it soak in against the chocolate.

Chocolate Bread Pudding
adapted from The All-New Ultimate Southern Living Cookbook

Prep Time: 30 minutes
Wait Time: 1 hour
Bake Time: 1 hour

Serves 10-12

For the bread pudding:
1 cup heavy whipping cream
8 oz. semisweet or bittersweet chocolate, chopped (or about 1 1/2 cups chocolate chips)
1/2 cup unsalted butter, melted and cooled
2/3 cup granulated sugar
5 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups milk
1 lb. French bread or ciabatta loaf, cut into 1 inch cubes

For the custard sauce:
6 large egg yolks
2/3 cup granulated sugar
2 cups milk
1 tablespoon brandy
1 teaspoon vanilla extract

1. In a small heat proof bowl, combine 1 cup cream with the chocolate.  Place the bowl over a pot of simmering water and heat until the chocolate is melted and smooth, stirring occasionally.  Set aside to cool.
2. In a large bowl, combine the butter, sugar, eggs, vanilla, cream, and milk.  Whisk together.  Then add the cooled chocolate mixture, whisking well to combine.
3. Add the bread to the chocolate mixture and stir to combine, making sure each piece of bread gets soaked in the chocolate mixture.  Pour the bread into a greased 9 x 13 and let sit and soak for 1 hour, pressing the bread down further into the mixture occasionally.
4. Preheat oven to 350 degrees Fahrenheit.  Bake for 55 minutes to 1 hour.
5. While the bread pudding is baking, make the custard sauce.  In a medium-sized bowl whisk together the eggs and sugar.  In a medium-sized saucepan, bring the milk to a boil over medium heat.
6. Slowly whisk about 1/4 of the hot milk into the eggs.  Then add the eggs back into the pot and cook the mixture over medium-low heat, stirring constantly, until thickened, about 20 minutes.  Remove from heat and stir in the brandy and vanilla.  Let cool and then chill until ready to use.
7. Remove bread pudding from oven.  Serve immediately with custard sauce spooned over the top.