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Chocolate Silk Bread Pudding

Source of Recipe

From "Classic Home Desserts" by Richard Sax


Recipe Introduction

"Now this is something else altogether — more a deep chocolate pudding than a bread pudding — pure dark silk. It's an old family recipe from Judith Dern in San Francisco. The bread crumbs (used in many older versions of bread pudding) dissolve and melt into the eggs and chocolate as the dessert bakes, forming a smooth custard that's rich without being heavy. Use only the best chocolate for this pudding."

List of Ingredients

â—¦ 4 cups (1 quart) milk
â—¦ ¼ cup (½ stick) unsalted butter, cut into pieces
â—¦ 4 ounces best-quality unsweetened chocolate, chopped
â—¦ 2 large eggs
â—¦ ½ cup sugar
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon salt
â—¦ 2 cups soft fresh bread crumbs
â—¦ Whipped cream or vanilla ice cream, for serving (optional)


Recipe

Preheat the oven to 325° F, with a rack in the center. Butter a 1 ½-quart shallow baking dish.

In a medium saucepan, combine the milk, butter, and chocolate. Bring to a boil over medium-low heat, stirring occasionally, until the butter and chocolate melt.

Meanwhile, in a large bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Add the bread crumbs; stir in the hot milk mixture. Pour into the prepared baking dish.

Bake until the pudding is set and slightly wobbly, but not liquid in the center, usually 45 to 60 minutes; do not overbake. Let cool on a wire rack.

Serve the silk pudding lukewarm or cold, with whipped cream or vanilla ice cream, if you like.

Serves 6