I figured I shouldn’t torture you any longer.
If you don’t have “Joy of Cooking” and you’ve been thinning about that Chocolate Bread Pudding all weekend into the week… wait no more.
The official recipe… word for word. Compliments of the “Joy of Cooking”.
But, really. Go get a copy. If you don’t own any other cookbook, own this one.
Chocolate Bread Pudding
10 to 12 servings
Extravagant and Lucious (it really says this)
Cut into 1/2-inch-thick slices:
1 pound challah, brioche, or other light egg bread
Taking care to preserve as much of the bread as possible, trim off and discard the crusts. Cut the bread into 1/2 inch cubes, making 6 to 7 cups.
Bring to a boil in a heavy saucepan, stirring to dissolve the sugar:
1 cup heavy cream
3/4 cup sugar
1/8 teaspoon salt
Remove from heat and add:
12 oz bittersweet or semisweet chocolate, chopped
Let stand for 2 minutes, then whisk until smooth.
Whisk together thoroughly in a large bowl:
2 large eggs
2 large egg yolks
2 cups whole milk
1 tablespoon vanilla
Whisk in chocolate mixture, then stir in the bread cubes. Let stand for 1 to 2 hours, gently stirring and pressing the bread down now and then with a spatula to help it absorb the liquid.
Preheat the oven to 325°F. Generously butter a shallow 2-quart baking dish. Pour the pudding mixture into the prepared baking dish and smooth the top. Make in a water bath until the center feels firm when pressed, 55 to 65 minutes.
Let cool for 45 minutes, then serve.
And there you have it! A great way to use up some of that fantastic bread that is just getting stale. And a great way to impress your chef husband.