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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I recently was in Waxhaw, outside of Charlotte, and discovered a great restaurant—Dearstyne's Bistro, writes Suzanne Hoover of New Hill, North Carolina. I would love to know how to make the chocolate bread pudding. This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture. Ingredients:
6 cups 1-inch cubes crustless french bread (from about 3/4 of a 1-pound loaf of french bread) |
1/4 cup (1/2 stick) unsalted butter, melted |
1 3/4 cups whole milk |
1 cup whipping cream |
4 ounces unsweetened chocolate, chopped |
1 cup sugar |
4 large egg yolks |
whipped cream or vanilla ice cream (optional) |
Directions:
1. Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)
2. Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
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