Chocolate Bread Pudding

Written by Roar Elias

Not everyone thinks of chocolate bread pudding as a dessert that will really leave you satisfied. Using the term, "bread" to describe a pudding may have something to do with it. Chefs often go to great lengths to find the perfect title for their dessert and this is what is going to really sell it. Often people end up expecting more from this and come back disappointed.

On the other hand, there are few who have not tried chocolate bread pudding just because of the name, and this is just something you have to get over because from the time you are slicing chunks of bread to the time you take your pudding out of the oven, you will have seen and tasted a transformation that is definitely something to remember.

Once you get hooked on this, you will find that this is just one of those addictive things that makes comfort food so great.

Some will tell you that this is the ultimate, straight from the oven, but of course you can't forget about the left overs which taste equally amazing the next day.

For a pudding like this, you could leave it rustic and quickly put it together and pop it in the oven, ready to serve straight out of the pan or you could go the more sophisticated route where you can put the mixture into individual ramekins. It's amazing what separate servings in nice little bowls can do for your dessert. All you have to do is change the way you serve it and it will turn into another pudding altogether. Top this with some whipped cream and some grated chocolate on top and you will see the reaction from your guests is most probably one that is more than positive.

Ingredients

  • 1 3/4 cups day old bread, cubed
  • 2/3 cup milk
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon Kahlúa
  • 1/2 teaspoon vanilla extract
  • 2 eggs, beaten
  • 11/2 cups good quality chocolate, roughly chopped
  • whipped cream

Directions

  1. Preheat oven to 350 degrees F / 180 degrees C
  2. Arrange the bread cubes in a single layer on a baking sheet. Put these in the oven until they are golden brown. Remove bread from oven and reduce the temperature to 325 degrees F / 160 degrees C.
  3. Combine the milk, sugar, cocoa powder, liqueur, vanilla extract and eggs together and mix them up until they are combined well.
  4. Add the bread, making sure that is cube is coated.
  5. Put this mixture in the refrigerator for 30 minutes to chill.
  6. Now you can decide whether you want to divide the mixture up into ramekins or place it all in one dish. Make sure you grease the bottom of the containers. Divide the chocolate up and sprinkle it on top.
  7. You should bake this in a bain marie so have another bigger container to put your ramekins in and then fill with some hot water half way up the ramekins.
  8. The ramekins need to baked for about 35 minutes, but if you are doing this all in one then you will need to leave it in for an hour or until it is set.
  9. Don't forget about the whipped cream, which goes on just before you serve it.

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