REVAMPED Chocolate Bread Pudding AND CREME ANGLAISE

 I love this recipe from Cooks Illustrated but the steps are needlessly difficult…I’m dumbing it down…for me!

ALL INGREDIENTS TO BUY

  • 1.5 loaves of brioche or challah without sesame seeds, cut into 1/2-inch cubes (about 12 cups) I could not find so I baked my own challah
  • 4cups heavy cream
  • 2 cups whole milk
  • 1/2 cup Dutch-processed cocoa powder
  • 1 cup sugar
  • 6 ounces dark chocolate grated ( I used Baker’s brand of dark chocolate)
  • 2 ounces of semi sweet chocolate
  • 10 large egg yolks

INSTRUCTIONS PART 1

Adjust oven rack to middle position and heat oven to 300 degrees. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325 degrees. Grease 13- by 9-inch baking pan.

INSTRUCTIONS PART 2

  • 1½ cups cream
  • 2 cups of whole milk
  • 1/2 cup of cocoa
  • ½ cup sugar

Heat cream, milk, cocoa, sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.

INSTRUCTIONS PART 3

  • 1 cup cream
  • 6 ounces dark chocolate grated ( I used Baker’s brand of dark chocolate)
  • 2 ounces of semi sweet chocolate

Bring cream  to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes

INSTRUCTIONS PART 4

  • 10 large egg yolks
  • 1½ cups cream
  • ½ cup sugar

Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.

INSTRUCTIONS PART 5

Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture (part 4) evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated or frozen; reheat individual portions in microwave.)

Make Ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.

SECRET TO A PROPER SOAK

Melted semisweet chocolate adds big flavor, but it’s so thick that it doesn’t soak into the bread. We soak toasted bread in a warm mixture of heavy cream, milk, cocoa powder, and sugar to infuse each piece with chocolate flavor before adding the rich custard made with melted chocolate.

CREME ANGLAISE

  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

235 ml heavy cream

  • 10 ml vanilla extract
  • 4 egg yolks
  • 65 g white sugar
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