1/2 pound challah, crust removed, bread cut into 3/4 inch dice
1 cup milk
3/4 cup sugar
6 egg yolks
3 tablespoons unsweetened cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt
Instructions
Preheat the oven to 325 degrees. Put 2 ounces of the bittersweet
chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy
cream in a small saucepan over moderately low heat. Pour the warm
cream over the chopped chocolate and let stand for 5 minutes, then
stir until the chocolate ganache is smooth. Let the chocolate
ganache stand at room temperature until set.
Butter an 11-by-8-inch baking dish. In a small saucepan, melt the
butter. In a large bowl, toss the melted butter with the diced
challah. Spread the bread on a baking sheet in an even layer and
toast for about 15 minutes, or until the bread is golden brown.
Wipe out the bowl.
In a small saucepan, combine the remaining 1 cup of heavy cream
with the milk and 6 tablespoons of the sugar and bring just to a
boil. Remove the heavy cream mixture from the heat. Add the
remaining 3 ounces of chopped bittersweet chocolate and let stand
for 5 minutes, then whisk until the chocolate is melted.
In the bowl used for the bread, whisk the remaining 6 tablespoons
of sugar with the egg yolks, cocoa, vanilla and salt until a paste
forms. Slowly whisk in the warm chocolate cream until smooth.
Strain the custard into a clean bowl. Add the toasted bread and toss
to coat with the warm chocolate cream. Let stand for 10 minutes, or
until most of the chocolate cream is absorbed.
Pour the bread mixture into the prepared baking dish. Using a large
spoon, dollop the chocolate ganache on top. Bake the bread
pudding for about 35 minutes, or until it is cooked through. Let the
chocolate bread pudding stand for 15 minutes, then serve with the
Port Caramel Sauce on the side.
Originally Submitted
2/3/2015
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