I had my first taste of chocolate bread pudding at a catered lunch last winter…it was nothing like I expected…shockingly tasty! I’ve been wanting to recreate it ever since.
The whiskey sauce is to die for…I found myself finding numerous excuses to sneak another taste. The bread pudding got mixed reviews…I thought it was marvelous, one of my sons thought it wasn’t chocolaty enough, and my husband snubbed it by choosing a leftover slice of French silk pie instead! If you’re a fan of chocolate and bread pudding, you better give this one a try!
Update: Hubby tried this last night and commented, “Hey, this is good!” Whew.
Chocolate Bread Pudding…adapted from Paula Deen
1/2 pound challah, cubed (about a quarter of a large loaf)
1 1/2 cup milk
2 tablespoons heavy cream
1/4 cup Kahlua
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 eggs, lightly beaten
4 ounces semi-sweet chocolate, grated
1/2 cup sugar
1 teaspoon cornstarch
1 cup heavy cream
1 tablespoon whiskey
1 teaspoon vanilla
Grease 8 x 8 inch pan or comparable baking dish. Pour in bread cubes and set aside.
Mix milk, cream, Kahlua and extracts with eggs. Set aside. Whisk together dry ingredients till no lumps remain. Combine the wet and dry ingredients and whisk till combined. Add grated chocolate and mix till combined. Pour over bread and toss.
Preheat oven to 325º.
Let mixture sit for 20 minutes, gently tossing once or twice to help cubes absorb the liquid. Bake for 45-55 minutes or till center is set and knife inserted comes out clean.
While baking, make sauce. Combine egg, sugar, cornstarch and cream in small saucepan. Heat to simmer and cook till thickened. Remove from heat and add whiskey and vanilla. Serve warm or cold over warm bread pudding.