Name: Ultimate Chocolate Bread Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 tablespoon plus 1/2 cup butter, divided -; 2 cups semisweet chocolate chips -; 1 cup packed light brown sugar -; 3 large eggs -; 2 cups whole milk -; 1 tablespoon vanilla extract -; 2 teaspoons instant espresso powder -; 1/2 teaspoon salt -; 1 pound egg bread or challah, cubed -; Sauce: -; 1/2 cup heavy whipping cream -; 1 large egg yolk -; 1/2 cup packed light brown sugar -; 1/8 teaspoon salt -; 2 tablespoons butter -; 1/4 cup chopped pecans, toasted -; 1/4 cup flaked coconut, toasted -; 2 to 3 teaspoons brandy, optional -; SWEETENED WHIPPED CREAM: -; 3/4 cup heavy whipping cream -; 2 tablespoons confectioners' sugar -; 1 to 2 tablespoons brandy, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ultimate Chocolate Bread Pudding

1. 1 tablespoon plus 1/2 cup butter, divided -

2. 2 cups semisweet chocolate chips -

3. 1 cup packed light brown sugar -

4. 3 large eggs -

5. 2 cups whole milk -

6. 1 tablespoon vanilla extract -

7. 2 teaspoons instant espresso powder -

8. 1/2 teaspoon salt -

9. 1 pound egg bread or challah, cubed -

10. Sauce: -

11. 1/2 cup heavy whipping cream -

12. 1 large egg yolk -

13. 1/2 cup packed light brown sugar -

14. 1/8 teaspoon salt -

15. 2 tablespoons butter -

16. 1/4 cup chopped pecans, toasted -

17. 1/4 cup flaked coconut, toasted -

18. 2 to 3 teaspoons brandy, optional -

19. SWEETENED WHIPPED CREAM: -

20. 3/4 cup heavy whipping cream -

21. 2 tablespoons confectioners' sugar -

22. 1 to 2 tablespoons brandy, optional -

How to cook deliciously - Ultimate Chocolate Bread Pudding

1. Stage

Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining 1/2 cup butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.

2. Stage

In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.

3. Stage

Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around the side. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.

4. Stage

For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form.

5. Stage

Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.