Chocolate Bread Pudding

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waivio_hivecooking3 months ago4 min read

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Chocolate Bread Pudding is a delightful and nostalgic dessert that embraces the Latin American tradition of utilizing stale bread. This economical yet sumptuous dish features the rich combination of chocolate and caramel, baked in a bain-marie for a smooth, moist texture. Perfect for those seeking to reduce waste while indulging their sweet tooth.

Ingredients

🍞 300g baguette-style bread no specific brand
🥛 500ml milk no specific brand
🥚 3 eggs no specific brand
🍬 125g white granulated sugar for pudding no specific brand
🍫 100g dark chocolate chunks no specific brand
🍮 1 tablespoon vanilla essence no specific brand
🍬 200g white granulated sugar for caramel no specific brand

Instructions

1- Prepare the Bread:

Use a serrated bread knife to cut the bread into small pieces.
Place the pieces in a large stainless steel mixing bowl.

2- Hydrate the Bread:

Pour the milk over the bread pieces.
Mix well with a metal spoon to ensure all bread is coated.
Set aside to allow the bread to hydrate fully.

3- Make the Caramel:

Gradually heat 200g sugar in a non-stick saucepan over low heat.
As the sugar melts, continue to add more sugar, stirring with a wooden spatula until all sugar is melted and forms a rich, golden-brown caramel.
Remove from heat.

4- Caramelize the Mold:

Pour the hot caramel into a 20x10 cm glass mold.
Tilt the mold to spread the caramel across the base.
Allow it to cool completely.

5- Prepare the Egg Mixture:

In a separate bowl, beat together the eggs, vanilla essence, and 125g sugar until slightly frothy.

6- Mash the Bread:

Mash the hydrated bread with a fork in the large mixing bowl to your desired consistency.

7- Combine Ingredients:

Mix the beaten egg mixture into the mashed bread until well combined.

8- Add Chocolate:

Stir in the chocolate chunks evenly throughout the mixture.

9- Assemble the Pudding:

Pour the bread pudding mixture into the caramel-lined glass mold.
Smooth the top with a silicone spatula.

10- Prepare for Baking:
- Cover the mold tightly with aluminum foil.
- Place it in a larger baking tray and fill the tray with hot water halfway up the sides of the mold.

11- Bake:
- Bake in a preheated oven at 180°C (350°F) for 1 hour.

12- Check Doneness:
- Remove the foil and insert a toothpick into the center.
- If it comes out clean, the pudding is cooked.

13- Cool and Unmold:
- Allow the pudding to cool completely.
- To un-mold, briefly dip the bottom of the mold in warm water to soften the caramel.
- Run a knife around the edges and invert onto a serving plate.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 6
Calories per serving: ~280 kcal
Proteins: ~6g
Fats: ~14g
Carbohydrates: ~35g
Equipment: Serrated bread knife, Large stainless steel mixing bowl, Metal spoon, Metal whisk with a wooden handle, Silicone spatula with a wooden handle, Wooden spatula/spreader, Metal fork, Non-stick frying pan, 20x10 cm glass baking dish, Rectangular baking tray, Aluminum foil, Oven