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Chocolate Bread Pudding




Source of Recipe


Dearstyne's Bistro


Recipe Introduction


"This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture."


List of Ingredients




6 Cups French Bread Cubes (about 3/4 Pound), crusts removed
1/4 Cup Unsalted Butter, melted
1 3/4 Cups Whole Milk
1 Cup Whipping Cream
4 Ounces Unsweetened Chocolate, chopped
1 Cup Sugar
4 Large Egg Yolks
whipped cream or vanilla ice cream (optional)

Recipe



Butter 8" square glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish.

Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth.

Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream or ice cream, if desired.