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Chocolate Bread Pudding

From

December/January 2009

Chocolate Bread Pudding

The combination of cocoa powder and melted chocolate was key in our Chocolate Bread Pudding recipe—Dutch-processed cocoa provided a solid foundation of chocolate flavor, while melted semisweet chocolate provided richness. A bit of instant espresso powder also enhanced chocolate flavor without being identifiable on its own.

Since sandwich bread was a little light for the chocolaty custard, we used rich toasted challah in our Chocolate Bread Pudding for a better base. With the melted chocolate, the base was so thick that it wasn’t fully soaking into the bread. To thin the chocolate base, we soaked the toasted challah in a mixture of heavy cream, milk, and cocoa powder before adding in rich custard made with melted chocolate, egg yolks, cream, and sugar.

Serves 12

Challah can be found in most bakeries and many supermarkets. It is important to use Dutch-processed cocoa in this recipe. Natural cocoa powder will make the bread pudding too bitter.

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