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Chocolate Bread Pudding with Espresso Sauce

Source of Recipe


Chocolatier, May 2002






List of Ingredients



• -- Chocolate Bread Pudding --
  
• 3/4 cup (1-1/2 sticks) unsalted butter
  
• 1 lb. Challah or brioche bread, crusts removed, sliced 1/2-inch thick
  
• 6 large eggs
  
• 4 large egg yolks
  
• 1 cup granulated sugar
  
• 1 quart half-and-half
  
• 8 ounces semisweet chocolate, finely chopped
  
• 1-1/2 tsp vanilla extract
  
• *
  
• -- Espresso Sauce --
  
• 4 large egg yolks
  
• 1/4 cup granulated sugar
  
• 2 cups heavy cream
  
• 1 Tbsp instant espresso powder
  
• 1 Tbsp coffee liqueur
  
• *
  
• Confectioners' sugar
  






Instructions



1. Position rack in center of oven and preheat to 425 degrees (F). Butter bottom and sides of a 13x9-inch baking dish.
   
   
2. Make the bread pudding: Melt butter and brush on both sides of bread slices. Arrange slices on baking sheet and toast in oven until light brown on bottom, about 5 minutes. Turn over and toast bread on other side until light brown.
   
   
3. In a large bowl, whisk together the eggs, egg yolks and sugar until blended. In large saucepan, bring half-and-half to boil. Remove from heat and add chocolate, stirring until completely melted. Whisk chocolate mixture into egg mixture. Stir in vanilla extract.
   
   
4. Arrange bread slices in tightly spaced rows in prepared baking dish. Pour chocolate mixture over bread, pressing down on bread so that mixture is evenly absorbed. Let pudding stand at room temperature, loosely covered, for 1 hour.
   
   
5. Preheat oven to 325 degrees (F). Cover pan with foil and bake pudding for 60 to 70 minutes, or until set. Set pan on wire rack, uncover, and let cool for at least 15 minutes.
   
   
6. Make espresso sauce: In medium bowl, whisk together yolks and sugar until well blended. In medium saucepan, combine cream and espresso powder. Bring to simmer over medium-high heat. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a wooden spoon, until it begins to thicken. (Do not allow it to boil.) Remove pan from heat; stir in coffee liqueur. Pass sauce through a fine-mesh sieve and refrigerate until ready to use.
   
   
7. Serve dessert: Cut square of pudding and place on a dessert plate. Dust lightly with confectioners' sugar. Spoon espresso sauce on plate and serve immediately.
   
   Makes 12 servings.