Description
A simple, comforting and decadent chocolate bread pudding made with just 10 ingredients and 15 minutes of work and served with a chocolate creme anglaise
Ingredients
- 1 12-pack King's Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight
- 3 tbsp butter + more for greasing the pan (45g)
- 2 eggs
- 2 egg yolks
- 2 1/2 cups whole milk (600g)
- 1/2 cup heavy cream (120g)
- 1/2 cup granulated sugar (100g) ; taste and add more if needed
- 1 tsp vanilla
- 1/2 tsp salt
- 300g semi sweet chocolate (or mix milk and dark)
- 1 tsp instant coffee, optional
- 1/2 cup chocolate chips or chopped chocolate of choice, optional
Instructions
- Pre-heat oven to 350F, and brush butter in a 7x11" baking dish (ceramic or glass recommended)
- Chop the King's Hawaiian Rolls (or the bread you are using) into large cubes (about 1.5-2" each), and arrange inside the baking dish
- To make the custard, combine the remaining ingredients in a nonstick saucepan, and whisk thoroughly to break down the eggs
- Place the saucepan on the stove on medium low heat, and stir and cook until the butter and chocolate have melted and mixed in. Do not cook any longer or wait for the custard to thicken, as it will continue to cook and thicken in the oven
- If using chocolate chips, scatter them on top of the bread in the baking dish. Then pour the custard all over the bread, getting all pieces well-soaked, and save about 1.5 to 2 cups of the sauce for later. Gently press down on the bread to ensure there are no dry parts
- Transfer the baking dish to the oven and bake for ~30-35 minutes. The bread pudding should feel set, but slightly wobbly when shaken. If in doubt, lean towards under baking vs over baking
- In the meanwhile, return the remaining custard to the stove on low heat. Cook and stir constantly for a few minutes until the sauce just starts to thicken up. Strain the sauce and you have a beautiful chocolate creme anglaise!
- Pour some of the creme anglaise onto the bread pudding when it is done baking. Serve while it is still warm with more creme anglaise on the side
Video Tutorial:
Notes
- If you don't have day-old bread, cut it into cubes and place in the oven at 350F for just 3-5 minutes until it starts to become hard. It should not become golden or toasted!
- Make sure not to overcook the sauce; you just need the butter and chocolate to melt and mix in. Overcooking will give the bread pudding a scrambled egg like consistency
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Cuisine: American