Triple-chocolate Bread Pudding

Triple-chocolate Bread Pudding Recipe from France | Ingredients & Steps

Region / culture: France | Servings: 8

Introduction

Triple-chocolate bread pudding is a decadent and indulgent dessert that combines the rich flavors of chocolate with the comforting texture of bread pudding. This recipe is perfect for chocolate lovers looking for a sweet treat that is sure to satisfy their cravings.

History

Bread pudding has been a popular dessert for centuries, with variations of the dish appearing in different cultures around the world. The addition of chocolate to traditional bread pudding recipes adds a modern twist to this classic dish, creating a rich and flavorful dessert that is perfect for special occasions or everyday indulgence.

Ingredients

2 cups day-old french bread, torn into pieces
8 squares semisweet chocolate (1 oz (28 g) each), cut into 0.5-inch pieces
0.25 cup melted butter
4 eggs
2 cups chocolate milk
1 cup sugar
0.5 cup cocoa
0.13 tsp salt
0.5 tsp vanilla extract
powdered sugar
whipped cream
chocolate shavings
fresh strawberries

How to prepare

Combine bread, chocolate, and butter in a large bowl; gently toss.
Divide the mixture evenly among eight 8 oz (227 g) ramekins.
Beat the eggs; gradually add the milk and the next 4 ingredients, mixing well.
Pour the egg mixture evenly over the bread mixture in the ramekins.
Let it stand for 30 minutes, stirring occasionally.
Place the ramekins in a large shallow baking pan.
Pour hot water into the pan to a depth of 1 inch.
Bake uncovered at 350°F (177°C) for 40 to 45 minutes or until set.
Sprinkle with powdered sugar.
Garnish, if desired.

Variations

Add a splash of rum or bourbon to the custard mixture for a boozy twist.
Use white chocolate or dark chocolate instead of semisweet chocolate for a different flavor profile.
Top the bread pudding with a drizzle of caramel sauce or chocolate ganache for an extra decadent touch.

Cooking Tips & Tricks

Make sure to use day-old bread for this recipe, as fresh bread will not absorb the custard mixture as well.

- Be sure to evenly distribute the bread and chocolate mixture in the ramekins to ensure that each serving has a good balance of flavors.

- Let the bread pudding stand for 30 minutes before baking to allow the bread to fully absorb the custard mixture.

- To prevent the top of the bread pudding from becoming too browned, cover the ramekins with foil halfway through the baking process.

Serving Suggestions

Serve the triple-chocolate bread pudding warm with a dollop of whipped cream, a sprinkle of chocolate shavings, and fresh strawberries on top for a beautiful presentation.

Cooking Techniques

Be sure to gently toss the bread and chocolate mixture to evenly distribute the ingredients without breaking up the bread too much.

- Stir the custard mixture gently to avoid creating air bubbles that can affect the texture of the bread pudding.

Ingredient Substitutions

Use brioche or challah bread instead of French bread for a richer and more buttery flavor.

- Substitute almond milk or coconut milk for the chocolate milk for a dairy-free alternative.

Make Ahead Tips

You can prepare the bread and chocolate mixture in advance and refrigerate it overnight before adding the custard mixture and baking.

Presentation Ideas

Serve the bread pudding in individual ramekins for a beautiful and elegant presentation. - Dust the top of the bread pudding with powdered sugar for a classic finishing touch.

Pairing Recommendations

Pair the triple-chocolate bread pudding with a glass of red wine, such as a Cabernet Sauvignon or Merlot, for a luxurious dessert experience.

Storage and Reheating Instructions

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the bread pudding in the oven at 350°F (177°C) for 10-15 minutes or until warmed through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 30g

Fats

- Total Fat: 15g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains: Wheat, Eggs, Milk, Soy

Summary

This triple-chocolate bread pudding is a rich and indulgent dessert that is high in carbohydrates and fats, making it a decadent treat for special occasions.

Summary

Triple-chocolate bread pudding is a rich and indulgent dessert that combines the comforting flavors of bread pudding with the decadent taste of chocolate. This recipe is perfect for chocolate lovers looking for a sweet treat that is sure to satisfy their cravings. Serve warm with a dollop of whipped cream, chocolate shavings, and fresh strawberries for a beautiful and delicious presentation.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Triple-chocolate Bread Pudding. It was a chilly autumn evening, the kind of night that makes you crave something warm and comforting. I had just finished making a pot of hearty vegetable soup when I realized I had nothing for dessert. As I scoured my pantry and fridge for inspiration, I stumbled upon a bag of stale bread that I had been meaning to use up.

I remembered a conversation I had with my dear friend Margaret a few weeks prior. She had mentioned a decadent bread pudding she had tried at a fancy restaurant in the city. The thought of a rich, chocolatey bread pudding immediately sparked my interest. I picked up the phone and called Margaret, hoping she would share the recipe with me.

Margaret was more than happy to oblige and she dictated the ingredients and instructions to me over the phone. As I scribbled down notes on a scrap piece of paper, I could feel my excitement building. This was going to be something special.

The next day, I gathered all the necessary ingredients and got to work creating my own version of Margaret's Triple-chocolate Bread Pudding. I started by cubing the stale bread and soaking it in a mixture of milk, eggs, sugar, and vanilla. As the bread absorbed the liquid, I melted dark, milk, and white chocolate together in a double boiler, creating a luscious, velvety sauce.

Once everything was prepared, I combined the bread and chocolate mixture in a baking dish and popped it in the oven. The sweet scent of chocolate and vanilla filled the air as the pudding baked to perfection. When I pulled it out of the oven, the top was golden brown and the chocolate was bubbling and gooey.

I couldn't wait to dig in and take my first bite. The bread pudding was divine - rich, creamy, and utterly indulgent. The trio of chocolates melded together perfectly, creating a symphony of flavors on my taste buds. I knew right then and there that this recipe was a keeper.

Over the years, I have made this Triple-chocolate Bread Pudding countless times for family gatherings, holidays, and special occasions. Each time I serve it, it never fails to impress and delight my loved ones. They always rave about how delicious it is and beg me to share the recipe with them.

I have since passed on this recipe to my granddaughter, who shares my love for cooking and baking. She has taken it upon herself to put her own spin on the bread pudding, experimenting with different types of bread, chocolates, and flavorings. It warms my heart to see her carrying on the tradition and making the recipe her own.

As I sit here reminiscing about the day I first discovered this delectable dessert, I am filled with gratitude for the friends and experiences that have shaped my culinary journey. The Triple-chocolate Bread Pudding will always hold a special place in my heart, not just for its delicious taste, but for the memories and stories that accompany it. It is a reminder of the joy and comfort that good food can bring, and the connections it can foster between loved ones.