Chocolate Bread Pudding
A delightful and nostalgic dessert that utilizes stale bread with a rich combination of chocolate and caramel, perfect for reducing waste while indulging in a sweet treat.
Chocolate Bread Pudding is a delightful and nostalgic dessert that embraces the Latin American tradition of utilizing stale bread. This economical yet sumptuous dish features the rich combination of chocolate and caramel, baked in a bain-marie for a smooth, moist texture. Perfect for those seeking to reduce waste while indulging their sweet tooth.
Ingredients
š 300g baguette-style bread no specific brand
š„ 500ml milk no specific brand
š„ 3 eggs no specific brand
š¬ 125g white granulated sugar for pudding no specific brand
š« 100g dark chocolate chunks no specific brand
š® 1 tablespoon vanilla essence no specific brand
š¬ 200g white granulated sugar for caramel no specific brand
Instructions
1- Prepare the Bread:
- Use a serrated bread knife to cut the bread into small pieces.
- Place the pieces in a large stainless steel mixing bowl.
2- Hydrate the Bread:
- Pour the milk over the bread pieces.
- Mix well with a metal spoon to ensure all bread is coated.
- Set aside to allow the bread to hydrate fully.
3- Make the Caramel:
- Gradually heat 200g sugar in a non-stick saucepan over low heat.
- As the sugar melts, continue to add more sugar, stirring with a wooden spatula until all sugar is melted and forms a rich, golden-brown caramel.
- Remove from heat.
4- Caramelize the Mold:
- Pour the hot caramel into a 20x10 cm glass mold.
- Tilt the mold to spread the caramel across the base.
- Allow it to cool completely.
5- Prepare the Egg Mixture:
- In a separate bowl, beat together the eggs, vanilla essence, and 125g sugar until slightly frothy.
6- Mash the Bread:
- Mash the hydrated bread with a fork in the large mixing bowl to your desired consistency.
7- Combine Ingredients:
- Mix the beaten egg mixture into the mashed bread until well combined.
8- Add Chocolate:
- Stir in the chocolate chunks evenly throughout the mixture.
9- Assemble the Pudding:
- Pour the bread pudding mixture into the caramel-lined glass mold.
- Smooth the top with a silicone spatula.
10- Prepare for Baking:
- Cover the mold tightly with aluminum foil.
- Place it in a larger baking tray and fill the tray with hot water halfway up the sides of the mold.
11- Bake:
- Bake in a preheated oven at 180Ā°C (350Ā°F) for 1 hour.
12- Check Doneness:
- Remove the foil and insert a toothpick into the center.
- If it comes out clean, the pudding is cooked.
13- Cool and Unmold:
- Allow the pudding to cool completely.
- To un-mold, briefly dip the bottom of the mold in warm water to soften the caramel.
- Run a knife around the edges and invert onto a serving plate.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 6
Calories per serving: ~280 kcal
Proteins: ~6g
Fats: ~14g
Carbohydrates: ~35g
Equipment: Serrated bread knife, Large stainless steel mixing bowl, Metal spoon, Metal whisk with a wooden handle, Silicone spatula with a wooden handle, Wooden spatula/spreader, Metal fork, Non-stick frying pan, 20x10 cm glass baking dish, Rectangular baking tray, Aluminum foil, Oven
Cooking Tips
- Gradually adding sugar helps control the caramelization process.
- Handle hot caramel with care to avoid burns.
- Adjust bread mashing method based on preferred consistency.
- Use a bain-marie for even, gentle cooking for a smooth pudding texture.
- Rewarm the base slightly for easier release when un-molding.
#dessert #chocolate #breadpudding #caramel #latinamerican #easyrecipe
YouTube channel - Cuk-it!: https://www.youtube.com/@cukit
Chocolate Bread Pudding
Posted by Waivio guest: @waivio_hivecooking
Comments