Chocolate Bread Pudding With Vanilla Sauce

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Top

This is a decadent, rich-tasting dessert that will serve as a great final course for a festive holiday meal.  This bread pudding recipe is unique in that it features cocoa along with more traditional ingredients such as milk, heavy whipping cream, eggs, cinnamon and cardamom.  The addition of vanilla sauce makes it extra special.

Ingredients for Bread Pudding

 

½ cup of sugar
¼ cup of Dutch-process cocoa
1 ½ teaspoon of ground cinnamon
¼ to ½ teaspoon of ground cardamom
3 large eggs plus 2 large egg yolks
1 cup of whole milk
1 ½ cups of heavy whipping cream
1 teaspoon of vanilla extract
5 cups (10 ounces) cubed of day-old challah bread

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Ingredients

Preheat oven to 350 degrees Fahrenheit. Butter a 9 inch square baking dish.

In a small mixing bowl, whisk together sugar, cocoa, cinnamon and cardamom. Set aside. In a large mixing bowl beat eggs and egg yolks.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Two Mixtures Ready to Whisk Together

Pour the sugar mixture into the sugar mixture, and whisk until well- combined.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Ready to Add Milk, Heavy Whipping Cream, and Vanilla Extract

Add milk, heavy whipping cream and vanilla extract.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Adding Bread Cubes

Add challah bread cubes and fold gently into the milk and eggs mixture, until soaked.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Bread Soaking

 

Place bread pudding into the prepared dish

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Ready to Bake

and bake for 40 to 45 minutes, or until custard is set.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Bread Cooling

Cool completely before serving.

Vanilla Sauce

Ingredients

1 stick of unsalted butter

½ cup of heavy whipping cream

3-4 cups of sugar

1 large egg

1 teaspoon of vanilla extract

Place all ingredients in a small saucepan. Heat the saucepan over a pot of simmering water, whisking constantly, until mixture thickens and reaches a temperature above 160 degrees Fahrenheit. Serve sauce over bread pudding.

Smell of Rosemary - Chocolate Bread Pudding with Vanilla Sauce - Bottom

 

Active time 20 minutes

Cooking time for vanilla sauce is about 15 minutes

Baking time 40 to 45 minutes

ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *