Chocolate Bread Pudding
Most versions for chocolate bread pudding turn out treacly and dull, but the combination sounds like a match made in heaven. To fix this creamy, custardy pudding, our recipe is enriched with a ganache sauce made of melted chocolate and cream.
Why This Recipe Works
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.
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