Ahh – thanks for the support in regards to my less-than-regular posting schedule. This time of year – especially with graduation creeping up – has been all over the place! Plus…the weather has been phenomenal and sometimes…sitting at home in front of my computer just isn’t an option!
I DID, however, find my battery…weee!!
I now present to you the bread pudding that I made…and subsequently stuffed myself with….about a week ago.
Better late than never? 🙂
Adapted from Alton Brown’s Chocolate Bread Pudding
- 2 large whole eggs
- 3 egg yolks
- 3/4 cup sugar
- 1/2 cup hot chocolate mix (I used unsweetened Hershey’s Special Dark Cocoa instead – about 3.5 Tbsp)
- 4 cups half-and-half (We had fat free h&h and it was fine)
- 2 ounces espresso, slightly cooled (I used about 2 oz of Kahlua instead)
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted and divided
- 18 ounces stale challah bread, cut into 1-inch cubes
- 6 ounces bittersweet chocolate, broken into 1/2-inch pieces (Used dark chocolate chips)
Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix (or cocoa powder) and blend until incorporated, about 30 seconds. Add the half-and-half, espresso (booze) and vanilla and blend until well combined, about 30 seconds.
Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
Preheat the oven to 325 degrees F.
Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes (took about 55 for me). Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes (Be careful…mine got a little too…”caramalized”). Remove to a cooling rack for 15 minutes before serving.
The toasty, chewy & gooey results:
Serve with some vanilla bean ice cream….
It just kept getting better as it sat…dare I say it was best when it was microwaved and paired with (more) ice cream a few days later… chocolate.heaven.