Some might consider me a day late when it comes to chocolate dessert recipes. I disagree. Every day is better with chocolate. Besides, the column is “Foodie Friday,” not “Foodie Valentine’s Day.” Still you might want to hang on to this recipe for next year. It is super easy, making it ideal for the holiday (actually any holiday, heck actually, as I said before, any day period).
First the kitchen. Well this isn’t really a kitchen–just a window display at West Elm. Still, I loved getting up close and personal with that darling red Smeg fridge. Swoon. I have a real crush.
I didn’t have time to search around for a kitchen image because I have been working so hard on my Olioboards for the #Oliohop that I am participating in on Monday. It is a wonderful theme. Olioboard is asking participating bloggers to showcase the needs of their favorite #charitycauses. I am proud to be representing the Bartow-Pell Mansion Museum. Please visit me on Monday, and then “hop” around to the other bloggers to learn what their charities need. I will have all of the links on my blog.
And now Audrey, this one is for you. Lately I have been posting pictures of my cooking efforts on Instagram. If you see a picture and want the recipe, simply leave me a comment (like Audrey did for my dark chocolate bread pudding) and I will be happy to share how to make it. I am thrilled by requests!
Dark Chocolate Bread Pudding
1 1-pound loaf of challah bread, cut into 1/2″ cubes , to yield 8 cups bread cubes (you may not need the entire loaf)
12 ounces semisweet chocolate chips
1 cup sugar
1/2 cup unsweetened baking cocoa
3 cups half and half
6 large eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1. Lightly butter the bottom and sides of a 3 quart baking dish.
2. Toss the bread cubes with the chocolate chips, reserving 1/2 cup of chips and place in the prepared baking dish.
3. Combine the 1/2 cup of chips, the sugar, cocoa and 1 1/2 cups of half and half in a saucepan set over low heat.
4. Cook stirring until the chocolate is melted and the mixture is thickened and smooth.
5. Transfer to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt and vanilla.
6. Pour the mixture over the bread cubes and let rest for at least 30 minutes until the chocolate custard is absorbed. I have made the recipe up till this point a day in advance and refrigerated it.
7. While the pudding is resting, preheat the oven to 325 degrees.
8. Bake the pudding for 45-50 minutes, until it is set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving.
9. Serve warm with whipped cream or ice cream.
Yield, 10 servings.
My boys inhale this.
Photos via my Instagram.