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
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.
Pour the sugar mixture into the sugar mixture, and whisk until well- combined.
Add milk, heavy whipping cream and vanilla extract.
Add challah bread cubes and fold gently into the milk and eggs mixture, until soaked.
Place bread pudding into the prepared dish
and bake for 40 to 45 minutes, or until custard is set.
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.
Active time 20 minutes
Cooking time for vanilla sauce is about 15 minutes
Baking time 40 to 45 minutes
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