1 Video | Photo: Double Chocolate Bread Pudding with Bourbon Whipped Cream Recipe
Ingredients
- 2 tablespoons butter
- 1 loaf cinnamon-raisin bread, cut into 1-inch squares
- 6 croissants, cut into 1-inch chunks
- 1 cup semi sweet chocolate chips
- 6 eggs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 5 to 6 scrapes of fresh nutmeg, on a rasp
- 1 1/2 quarts milk
- 1 1/2 cups chocolate syrup (recommended: Hershey's)
- Kosher salt
- Bourbon Whipped Cream, recipe follows
- Special equipment: 3 1/2-quart oval baking dish
Directions
Heat the oven to 350 degrees F.
Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
Bourbon Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon sugar
In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold. Yield: 2 cups.
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By MissAlyss0115
on December 27, 2012
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One word for this recipe. Really. Good. Lol this is super sweet but super good. I don't recommend eating this type of thing everyday though.
By lxmt
on October 29, 2012
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I'd been in search of a bread pudding recipe that was similar to one my mom had been making when I was young and this is it... only better! I never thought to add chocolate. It makes such a difference. I tailored it to my family's preferences by using half the required bread, 3 eggs, 2.5 cups of 2% milk, lite hershey's syrup, pinch of salt and omitted the nutmeg. I added cinammon sugar to the brown sugar and next time, I think I'll add a splash of vanilla extract. Instead of chocolate chips, I chopped up 6 fun size Hershey's milk chocolate bars (size of chunks: 10 squares per mini-bar and tucked them into the bread. Everything went into an 8x8 pyrex dish and cooked for 45 minutes at 350. So easy! Serve with vanilla ice cream on top instead of bourbon whipped cream for a more child-friendly option.
By Chef Staceykakes
Baltimore, MD
on May 20, 2012
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This was a horrible recipe. I wish that I could give it 0 stars instead of 1. I know good bread pudding and this is not it. The bread was so incredibly soggy that a baby without teeth would be able to eat it. There was not enough sugar. The slight bitterness from the chocolate was the dominant flavor. I could not taste any of the cinnamon or the $8 whole nutmeg that I bought specifically for this recipe. There was way too much salt in the crumb topping for a dessert. My boyfriend, who eats everything, had to choke it down. His mom liked it, but it's hard to displease her. I would not make this again.
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