RECIPE: Choc Bread Pudding ??

iris_galJuly 25, 2007

Going thru an old Bon Appetit I thought this may be good. Since I have never tasted bread pudding can anyone give me hints on which type of bread to use. And for coarse crumbs do you shred by hand? TIA

Chocolate Bread Pudding

2 C. milk

3 oz. unsweetened choc. chopped

3 C. fresh coarse white breadcrumbs

4 eggs

3/4 C. sugar

2 oz. unsalted butter

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. salt

1 C. whipping cream

1/4 C. Kahlua

Preheat oven to 325 F. Butter 10-cup souffle dish.

Scald milk; reduce heat to low; add chocolate & stir til melted.

Place breadcrumbs in large bowl & pour in melted choc. mixture.

Whisk together eggs, sugar, butter, vanilla, cinnamon & salt.

Whisk in cream and Kahlua. Pour over breadcrumb mixture.

Stir to combine. Transfer to souffle dish. Bake about 1 hour.

Pudding will be puffed up and center almost set. Serve warm.

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Any kind of white or egg bread would do. You could do it by hand but it would be easier to pulse in a processor.

    Bookmark   July 25, 2007 at 5:12AM
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Iris, I've never before seen a bread pudding recipe that called for breadcrumbs.

Most recipes tell you to tear the bread in small pieces. And to soak them in the milk/egg mixture for awhile, so that the bread actually absorbs the custard.

Traditionally, bread pudding is made with white or egg breads, as Ginger notes. But any bread will work---after all, bread pudding is just a way of using up semi-stale bread in the first place. And if you're going to turn it into crumbs, as in the above recipe, what possible difference can it make?

    Bookmark   July 25, 2007 at 7:15AM
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Thanks for the input. I'm going to test this on friends.

    Bookmark   July 26, 2007 at 2:43AM
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Bread Pudding is one of my absolute favourites and I've never heard of using bread crumbs either. I make a using a loaf of homemade chocolate bread.


    Bookmark   July 27, 2007 at 8:04PM
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