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bittersweet chocolate milk heavy cream eggs egg yolks sugar vanilla salt Bread bourbon-caramel sauce cream
Viewed: 19 - Published at: 2 years agoIngredients
- 10 ounces bittersweet chocolate, chopped
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3 large egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- One 1-pound loaf challah, crusts removed, bread cut into 1-inch dice (12 cups)
- Bourbon Caramel Sauce
- Unsweetened whipped cream, for serving
Method
- Butter an 8-by-11-inch glass or ceramic baking dish.
- In a medium glass bowl, microwave the chocolate at high power in 30-second intervals until melted, stirring between intervals.
- In a medium saucepan, bring the milk and cream to a simmer over moderately high heat.
- In a large bowl, whisk the whole eggs and yolks with 1/2 cup of the sugar, the vanilla and salt.
- Slowly whisk the hot milk mixture into the egg mixture, then whisk in the melted chocolate.
- Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top.
- Press the challah into the custard until evenly soaked, then let stand for 20 minutes.
- Preheat the oven to 325.
- Sprinkle the remaining 2 tablespoons of sugar over the bread pudding.
- Set the baking dish in a roasting pan and fill the pan halfway with hot water.
- Bake the bread pudding for 50 minutes, until a knife inserted into the center comes out clean.
- Remove the dish from the water bath and let stand for 20 minutes.
- Serve the bread pudding warm or at room temperature with the Bourbon Caramel Sauce and whipped cream.
