St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Butternut Squash Risotto with Sausage, Pancetta and Leeks | Main | Scallop Pizza with Salsa Verde and Mozzarella »

Chocolate Bread Pudding

Chocolatebrpudding
  

I've been exploring the world of bread puddings (see box) for the last few months and so when I needed a dessert for dinner a few nights ago with our friends Kit and Carrie I naturally went to the bread drawer to see what sort of stale goodies might be available. I found half of the loaf of a nice black pumpernickel that I bought five or six days previously for the Graveblue Sandwiches so decided to use that.

Bread Pudding Madness!

Pearbreadpuddingsm_6
Here are some more of my recent bread pudding posts:
• Pear Bread Pudding with Blueberry Caramel
• Ginger Pumpkin Bread Pudding
• Tomato Bread Pudding I
• Roasted Tomato Bread Pudding

I had in mind a regular bread pudding, with cinnamon and raisins, but as I was assembling the ramkins full of bread I thought that since it looked like a chocolate dessert it ought to actually be a chocolate dessert. It wasn't too big a stretch to convert the recipe (I just added chocolate and upped the cognac quantity a little).

The result was extremely good. It seemed more chocolatey that it should have considering the small amount of actual chocolate I used, which was probably because of the naturally chocolatey flavor of black bread. It's possible that the bread had chocolate in it...some black breads I've made have included chocolate. Anyway, this was a chocaholic's delight.

Kit also pointed out something that I hadn't really focused on before: the technique of making the pudding from sticks of bread, with the crust end up -- which I developed purely for visual styling reasons -- in fact adds a lot to the pleasure of the dessert. The crust ends, most of which stick up above the custard level during the baking, become quite crisp and crunchy, which is extremely pleasing when combined in the mouth with the soft, smooth custardy lower part. 

Chocolatey, crunchy, custardy -- however you look at it, this one's a keeper.

Chocolate Bread Pudding

Makes 4 servings.

1/2 loaf day-old pumpernickel bread
2 eggs
1/2 C milk
1/2 C cream
1 oz unsweetened chocolate
1/2 C sugar
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 tsp cognac
3 T raisins

Cut bread into sticks 1/4" x 1/4" x approx 1-1/2", leaving crust on one end of each piece. Stand bread sticks in 4 buttered ramekins, crust ends up. There may be bread left over. (Don't pack the bread too tightly -- there should be just enough so that the sticks stand up on their own. ) Melt the chocolate and mix with the sugar and the milk. Add the cinnamon, vanilla, and cognac. Beat eggs quickly with a fork and slowly add the milk mixture to them, stirring constantly.

Spoon mixture into ramekins, stirring it now and then to be sure all ingredients are well distributed.  Scatter on the raisins. Let puddings rest for 30 - 40 minutes, up to several hours, refrigerated. Bake about 45 minutes in preheated 350º oven in a boiling water bath to cover bottom half of ramekins. Tester should come out more-or-less dry.

Allow to cool 15 minutes. Run a sharp knife around the edge and then unmold. Serve immediately, with vanilla ice cream or other toppings as desired.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Hi Stephen, this recipe sounds fantastic. I am currently without an oven but as soon as I get one I definitely want to give this a try. Great tip about putting the crust ends up!

This sounds comforting and decadent :) I have loved your past bread pudding posts! Thanks for the crusts tip...will remember that :)

Only just discovered this - looks wonderful and can't wait to try it!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.