DallasCowpoke
500+ Posts
Chocolate Bread Pudding
w/ Kahlua Sauce
Using a cinnamon-raisin bread adds great flavor to this gooey, chocolate pudding.
ingredients
1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread (slightly stale, or dry works best)
2-3 cups milk
3 ounces semisweet chocolate
2 large eggs + 1 egg white
½ cup granulated sugar
½ teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1. Preheat oven to 350°. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread. Let stand for an hour or 2 if possible.
4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners’ sugar just before serving.
Note: A really simple sauce can be made by melting vanilla ice cream to room temp, then whisking in a jigger of Kahlua, bourbon, or another liquor of your choice.
This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Chef Paul U. CEC CCE ACF
w/ Kahlua Sauce
Using a cinnamon-raisin bread adds great flavor to this gooey, chocolate pudding.
ingredients
1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread (slightly stale, or dry works best)
2-3 cups milk
3 ounces semisweet chocolate
2 large eggs + 1 egg white
½ cup granulated sugar
½ teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1. Preheat oven to 350°. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread. Let stand for an hour or 2 if possible.
4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners’ sugar just before serving.
Note: A really simple sauce can be made by melting vanilla ice cream to room temp, then whisking in a jigger of Kahlua, bourbon, or another liquor of your choice.
This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Chef Paul U. CEC CCE ACF
