Author of Ed Engoron’s Choclatique, Running Press, 2011
Bread pudding is a bread-based dessert popular in many countries’ cuisines. In other languages, its name is a translation of “bread pudding” or even just “pudding,” for example “pudín” or “budín” in Spanish.
There is no fixed recipe, but it is usually made using stale or left-over bread, and some combination of ingredients like milk, eggs, sugar or syrup to make custard, along with dried fruit and spices such as cinnamon, nutmeg, mace or vanilla. As you might expect, I prefer to add lots of Choclatique chocolate. The bread is soaked in the custard, mixed with the other ingredients and then baked.
It may be served with a sweet sauce of some sort, such as chocolate, whiskey, rum or caramel sauces, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, it is typically served with vanilla cream or ice cream.
Prep Time: 15 minutes
Bake Time: 45 minutes
Ready In: 60 minutes
Yield: 12 servings
For the Sauce:
1 1/4 cups granulated sugar
1/2 cup water
1/4 cup light corn syrup (Karo)
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
For the Pudding:
2 cups whole milk
2 cups heavy whipping cream
1 cup granulated sugar
8 ounce Choclatique Private Reserve Dark Chocolate
8 large eggs
1 tablespoon pure vanilla extract
1 pound egg bread, sliced into 1 inch pieces
To Make the Sauce:
- In a heavy large saucepan stir 1 1/4 cups sugar and water over medium heat until sugar dissolves.
- Mix in the corn syrup and lemon juice. Increase the heat and boil without stirring until syrup turns deep amber brushing down sides of the pan with wet pastry brush and swirling the pan occasionally.
- Remove from the heat and pour in 1 1/4 cups cream (Be Careful—The Mixture Will Bubble Up).
- Stir over low heat until the caramel is melted and smooth.
- Increase the heat and boil until the sauce is reduced to about 1 2/3 cups, stirring often, about 4 minutes.
- Remove from heat; mix in pecans and bourbon; set aside.
To Make the Pudding:
- Preheat oven to 350º F.
- Combine the milk, 2 cups of cream and 1 cup of sugar in a medium saucepan over medium high heat, stir until the sugar dissolves and the mixture comes to boil. Remove from heat, add the chocolate; stir until smooth. Let the mixture cool for about 5 minutes.
- In large bowl beat the eggs with the vanilla extract to blend. Gradually whisk in cooled chocolate mixture.
- Add the bread cubes and let them stand until bread absorbs some of the custard, stirring occasionally, about 60 minutes. Transfer mixture to a 13 x 9 x 2-inch glass baking dish. Cover with foil.
- Bake until set in center, about 45 minutes.
- Remove the foil to lightly brown the top; no more than 5 minutes. Remove from the oven and cool on a wire rack.
- Serve pudding warm or at room temperature with warm sauce.
ChefSecret: For the bread I like to use stale challah (Jewish egg bread), brioche (French egg bread) or even King’s Hawaiian Bread with the crusts removed. In a pinch you can use stale French bread also remembering to remove the crust. Using stale bread give the pudding a little more texture and bite.