Monday, April 20, 2009

Four-Star Chocolate Bread Pudding

Bread pudding is not a dessert that I get excited about. The few times that I have made bread pudding it was just OK. My favorite bread pudding is carmel-ly and is served with a warm bourbon sauce. That being said I wasn't sure how I would like this weeks recipe.




The recipe is simple to make and uses ingredients that you would have on hand. Cubing the bread and chopping the chocolate are the most time consuming part of this recipe. I decided not to use the raisins because I'm not all that fond of them. You then make a simple custard mixture with milk, cream, sugar and lots of eggs. Mix together and then cook in a water bath.



I served it at room temperature with whipped cream. The Verdict: I thought that it was very good. It had just the right amount of chocolate and it wasn't too sweet or eggy. I will definitely make this again. Thanks to Lauren of Upper East Side Chronicle for choosing this weeks Tuesdays with Dorie recipe.




7 comments:

Amanda said...

I thought it was awesome warmed up :) I am a fan on vanilla custard bread pudding, but I really liked this one too. It was even better drizzled with chocolate sauce or cream anglaise!

Michelle said...

Dorie does something to just ho-hum desserts.

We love bread pudding but this one was wonderful!

Clivia said...

I also enjoyed it for the lack of sweetness. Glad it turned out so well for you!

chocolatechic said...

Caramely with a butter sauce??

That sounds much better.

I need to get me a roasting pan.

Tracey said...

Glad you liked it! It was one of my favorite TWD recipes so far :)

TeaLady said...

Glad you liked it. Bread pudding can be wonderful or blech!!! Yours looks wonderful.

shortbreadsouth.com said...

I thought this was good, too. I think a sauce would put it over the top!