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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 12-inch loaf challah , cut into 1/2-inch cubes
4 cups heavy cream
2 cups whole milk
1/2 c. cocoa
1 T. instant espresso powder
1 c. granulated sugar
8 oz. semisweet chocolate, chopped
10 egg yolks
Preheat oven to 300F.
Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
Increase oven to 325F. Grease 9 x 13--inch baking pan.
Heat 1 1/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves.
Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat.
Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving).
Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding.
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PUDDING - BREAD - CHOCOLATE
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 12-inch loaf challah , cut into 1/2-inch cubes
4 cups heavy cream
2 cups whole milk
1/2 c. cocoa
1 T. instant espresso powder
1 c. granulated sugar
8 oz. semisweet chocolate, chopped
10 egg yolks
Preheat oven to 300F.
Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
Increase oven to 325F. Grease 9 x 13--inch baking pan.
Heat 1 1/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves.
Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat.
Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving).
Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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