Chocolate bread pudding with custard
8 servings
150 minutes
Chocolate bread pudding with custard is an exquisite dessert with deep roots in European cuisine. Historically, bread pudding originated as a way to use leftover bread, but today it is a refined delicacy. This version features a rich chocolate flavor with soft, airy textures that harmoniously blend with the velvety custard, adding sophistication to the dessert. It intertwines bitter cocoa notes, the sweetness of brown sugar, and the creaminess of butter. Served warm, it offers comfort and enjoyment, perfectly complementing a cup of strong coffee or tea. It can be garnished with fresh berries or nuts for added texture. This dessert is not just a sweet treat but an embodiment of traditions and comfort that creates a cozy atmosphere in every bite.
1
In a metal bowl, mix 0.5 cup of milk, egg yolk, and 1 tablespoon of white sugar. Place it in a water bath and cook until the sauce is heated well (until steam appears) and thickens, about 6-8 minutes, stirring constantly. Then quickly strain the sauce through a sieve and mix in the liqueur. Cool for about 1.5 hours.
- Milk 1%: 3 glasss
- Egg yolk: 1 piece
- Fine white sugar: 1 tablespoon
- Grand Marnier liqueur: 1 teaspoon
2
Meanwhile, preheat the oven to 200 degrees.
3
Cut the crusts off the bread slices and cut each diagonally in half (into triangles).
4
In a skillet over medium heat, heat canola and butter. Brush the bread with oil on both sides and place on a baking sheet. Bake in the oven for 5-7 minutes on each side until golden brown.
- Canola oil: 1 tablespoon
- Butter: 2 teaspoons
- White bread for toast: 8 pieces
5
Reduce the oven temperature to 160 degrees.
6
Place the toasted bread in a 20x20 cm dish so that the triangles stand.
7
In a saucepan, mix cocoa and a pinch of salt. Gradually add the remaining milk. Heat until almost boiling, remove from heat, and stir in the crumbled chocolate. Mix until smooth.
- Cocoa powder: 0.6 glass
- Salt: pinch
- Milk 1%: 3 glasss
- Dark chocolate: 60 g
8
In a bowl, beat the eggs with brown sugar and vanilla. Then gradually mix with the chocolate mixture. Pour the mixture over the bread and let it sit for 15 minutes.
- Chicken egg (large): 2 pieces
- Brown sugar: 0.5 glass
- Vanilla extract: 1 teaspoon
9
Place the dish in a deep baking pan and fill it with hot water until it reaches about halfway up the pudding dish. Bake for 20-25 minutes until golden brown. Cool for 20 minutes.
10
Serve warm, drizzled with custard.