Chocolate Bread Pudding

Chocolate Bread Pudding
Chocolate Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)

  • 3

    cups half-and-half

  • 1/2

    cup sugar

  • 1/8

    teaspoon salt

  • 10

    oz fine-quality bittersweet chocolate (not unsweetened), chopped

  • 6

    large eggs

  • 1

    teaspoon vanilla

  • 2

    tablespoons unsalted butter, cut into bits

  • Accompaniment: unsweetened whipped cream

Directions

Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish. Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour. Put oven rack in middle position and preheat oven to 325°F. Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

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