Sourdough Bread Pudding with Chocolate Chunks and Vanilla Cream Sauce

By vealam

Ingredients

• Bread Pudding:
• 2 1/2 cups dry, cubed sourdough bread (any crusty bread will work)
• 1/2 cup chopped dark chocolate*
• 1/4 cup raisins *
• 1/2 cup granulated sugar (plus another 1/4 cup for the top)
• 3 eggs
• 1 cup half and half (or 1/2 cup milk and 1/2 cup heavy cream)
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• You can add any combo or chocolate, dried fruit, and/or nuts and as much or little as you like. This is just what I did this time.
• Vanilla Cream Sauce:
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons flour
• 1/3 cup granulated sugar
• 1 cup heavy cream
• 2 teaspoons vanilla
• A pinch of salt

Details

Servings 1
Adapted from yammiesnoshery.com

Preparation

Step 1

Preheat oven to 350ºF. Butter a small casserole dish (an 8x8 inch pan should also work). Toss the bread, chocolate chunks, and raisins together in the dish.
In a separate bowl, beat 1/2 cup sugar and eggs together. Add the half and half a little at a time and mix well. Add the butter, salt, and cinnamon. Pour over the bread chunks. Sprinkle the remaining 1/4 cup sugar over the top. Bake for 45-60 minutes or until no longer runny on the inside.

To make the sauce, melt the butter in a saucepan and add the flour. Wisk until combined. Add the sugar and then whisk in the cream a little at a time until smooth. Cook over medium heat, whisking constantly until bubbly and thickened. Add vanilla and salt and serve over warm bread pudding.