Wickedly Rich Chocolate Bread Pudding
This is a very decadent, over-the-top chocolate dessert. Almost a pudding, and more satisfying than a piece of fine candy, a little goes a long way. Standard white, thick-sliced sandwich bread works best. Whipped cream is essential as it cuts the richness, but you can also gild the lily and serve the bread pudding with caramel sauce.
Wickedly Rich Chocolate Bread Pudding
Serves 6-8
Prep Time: 45 minutes
Cook time: 35-45 minutes
5 cups (7.4 ounces/210 grams) day-old bread, crusts removed and cubed
10 ounces (285 grams) semi-sweet chocolate chips, divided
1/3 cup (80 milliliters) unsweetened cocoa powder
1 1/2 cups (375 grams) milk
1 cup (250 grams) heavy cream
1/2 cup (125 milliliters) sugar
1/2 teaspoon (2.5 milliliters) salt
4 large eggs
1 1/2 teaspoons (7.5 milliliters) vanilla
whipped cream or caramel sauce, for serving
Directions
Butter a 7-inch x 10-inch (18-centimeter x 26-centimeter) or equivalent casserole dish. Place bread cubes in dish. Set aside.
Set aside ½ cup (125 milliliters) of the chocolate chips. Make the chocolate custard by placing cocoa powder in a medium-size heavy saucepan. Slowly add a bit of milk, whisking, to make a smooth paste. Add remaining milk, cream, remaining chocolate chips, sugar, and salt. Heat and stir over medium heat until chocolate melts, about 5 minutes. Do not boil. Remove from heat and let cool for at least 10 minutes. This can be done up to two hours in advance.
Preheat oven to 350° F (176° C). Beat eggs in a bowl. Add vanilla. Add a few tablespoons of the chocolate custard to the eggs and whisk. Repeat two times, gradually adding more custard. This tempers the eggs. Add another ½ cup (125 milliliters) and whisk. Pour eggs into chocolate custard, mix, and pour half of the custard over bread cubes. Toss and let sit for 30 minutes.
Gently toss remaining chocolate chips in with the bread. Pour remaining custard over the top. Cover with tinfoil and bake for 25 minutes. Remove foil and bake until just set, approximately another 10-15 minutes. Serve individually plated with whipped cream or caramel sauce.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
