fbpx

Bittersweet Chocolate Bread Pudding

  • Serves: 10 people
  • Category:

Ingredients

Bittersweet Chocolate Bread Pudding

  • 2 tbsp. unsalted butter, cut into small pieces, plus more for the pan
  • 3 baguettes, sliced ½ inch thick and halved crosswise
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon fine sea salt
  • 10 oz best-quality bittersweet chocolate, finely chopped
  • 1 tsp. pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 6 large eggs
  • Whipped cream, vanilla ice cream, or crème fraîche, for serving

Spiced Pecans

  • 4 c canola oil
  • 2 c pecan halves
  • 1 tbsp. unsalted butter
  • Pinch of cayenne pepper, or to taste
  • Coarse salt and freshly ground black pepper

Bourbon Crème Anglaise

  • 2 cups whole milk
  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • Pinch of fine sea salt
  • 1 tbsp. bourbon

Instructions

Bittersweet Chocolate Bread Pudding

  1. Preheat the oven to 325°F. Generously butter a large baking dish.
  2. Place the bread in the prepared baking dish. Set aside.
  3. Combine the milk, cream, sugar, and salt in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar is dissolved; do not allow it to boil. Remove from the heat and add the chocolate, vanilla, and cinnamon; whisk until smooth.
  4. Whisk the eggs in a large bowl. Slowly whisk in the chocolate mixture until combined. Pour the mixture over the bread and let soak at room temperature for 1 hour, pressing down on the bread occasionally. Distribute the butter evenly over the soaked bread.
  5. Place the baking dish in a roasting pan. Pour in enough hot water to reach halfway up the sides of the dish. Bake until the center is just set, about 50 minutes. Transfer to a wire rack to cool slightly. Serve warm with a dollop of whipped cream.

Spiced Pecans

  1. Line a plate with paper towels and set near the cooktop. In a large, heavy-bottomed pot, heat the oil over medium heat until the oil reaches 350°F on a deep-fat thermometer. Carefully add the pecans and cook until the color deepens, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. While the nuts are still hot, add the butter and cayenne and stir to combine. Season with salt and pepper. Transfer to the prepared plate to drain.
  2. Making ahead: Once the nuts have cooled, store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

Bourbon Crème Anglaise

  1. Make an ice bath by filling a large bowl halfway with ice cubes and water.
  2. In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
  3. Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
  4. Set a sieve over a large, clean bowl and pass the custard through the sieve.
  5. Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.
  6. Make an ice bath by filling a large bowl halfway with ice cubes and water.
  7. In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
  8. Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
  9. Set a sieve over a large, clean bowl and pass the custard through the sieve.
  10. Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.