Bread pudding is a popular dessert from the United Kingdom. Early American colonists brought this scrumptious recipe with them when they settled. It has been a favorite dessert in Southern households ever since.
Years ago, bakers and cooks did all kinds of things to avoid wasting food. Bread pudding was a solution to leftover pieces of stale bread. This rich flavorful dessert can be served hot from the oven. Or, as with this recipe, it can be served cold and turned onto a separate dish. Plan ahead; this bread pudding needs to rest for at least eight hours after it is baked.
Chocolate Bread Pudding Recipe
Ingredients:
Bread Pudding Ingredients:
1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
1/2 cup white sugar
1 Tablespoon vanilla extract
Sauce Ingredients:
2 ounces unsweetened chocolate, chopped
1 Tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 Tablespoons corn syrup
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
2. Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
3. Melt chocolate chips in microwave or double boiler. Set aside.
4. In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
5. In a large bowl beat eggs, egg yolks, 1/2 cup sugar, and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time.
6. Whisk egg mixture into melted chocolate until smooth.
7. Arrange toasted bread slices, buttered side up, in prepared dish until dish is full.
8. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
9. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
10. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.
11. Let rest 8 hours or overnight.
To make sauce:
- Melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted.
- Stir in boiling water, 1/2 cup sugar and corn syrup until smooth.
- Increase heat to medium and bring to a boil. Boil gently 3 minutes.
- Remove from heat and stir in 1 teaspoon vanilla.
To serve:
Warm bottom of baking dish, loosen edges of pudding with a knife, then invert cold pudding onto a serving platter.
Serve with warm chocolate sauce.
Is Corn Syrup Healthy?
Many people might feel tempted to click off of a recipe when they see it requires corn syrup. Is corn syrup really worth worrying about?
One thing to keep in mind is that not all corn syrup is high fructose corn syrup. High fructose corn syrup is included in many processed goods, and is often subject to heavy analysis, speculation, and criticism. This has created a situation in which “corn syrup” is often seen as synonymous with “unhealthy”.
The corn syrup in this recipe is not high fructose corn syrup. Regular corn syrup only contains glucose. It is considered an alternative sweetener compared to sugar. Corn syrup on its own is not a threat to your health. Like any other sweetener, consuming corn syrup in moderation is fine. When you over-consume it, you can run into problems that resemble those you experience after over-consuming sugar.
Those who consume too much corn syrup are at risk for weight gain and diabetes the same way those who consume too much sugar are. One is not necessarily more dangerous than the other. So, you can rest assured knowing that this recipe is safe for your family.
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