Bread and chocolate are a magical combination. Must be true, because I have no less than five recipes for chocolate bread pudding. All that mushy-gushy squishy sweetness: delicious.
I made this tonight to share with my special someone, but I cannot guarantee that it will still be in the fridge when I see him on Friday. Fair warning. I am powerless when it comes to bread pudding.
Note that this version is half the original and it still makes a giant ‘ole casserole dish of the stuff, but double it if you’re greedy.
Chocolate bread pudding
1/2 lb. brioche bread (or whatever, just avoid Wonder Bread, OK?)
1/3 cup sugar
4 egg whites
6 oz. bittersweet chocolate, roughly chopped
1 cup milk
1 cup heavy cream
1 vanilla bean (I substituted 1 tsp. vanilla)
1 cinnamon stick (or sprinkle some flippin’ cinnamon in there)
Combine the milk, cream, vanilla, and cinnamon in a pan and heat to a boil. Remove from heat and cover with plastic wrap to concentrate the flavors for 30 minutes or until your patience runs out. I freaked out a little at the melty plastic, but whatever.
Cut the bread into cubes (half inch, say) and throw in a casserole dish or baking pan.
Whisk together sugar and egg whites.
Return the milk mixture to a boil. Remove from heat. Take out the vanilla pod and cinnamon stick. Theoretically, you’re supposed to let it sit another 30 minutes, but who’s gonna do that? Whisk in the chopped chocolate bits. Then, slowly, slowly add the chocolate mixture to the egg/sugar mixture until blended and pour all that goodness over the bread, soaking every last morsel of crust.
Bake at 325 for 30-35 minutes. No idea how to tell when it’s done. Just take it out when the aroma becomes intoxicating.