Bread pudding with dark chocolate, pepper and cinnamon
4 servings
40 minutes
Bread pudding with dark chocolate, pepper, and cinnamon is an exquisite dessert of British cuisine that combines the tenderness of creamy flavor, the deep richness of dark chocolate, and the spicy notes of spices. The recipe's origins stem from the tradition of economical bread use, turning it into a delightful treat. Cayenne pepper adds a slight heat while cinnamon provides a cozy, warm aroma. The pudding has a crispy crust on the outside and a soft, rich center inside. It is perfect for winter evenings, warming with its taste and aroma. Served slightly cooled and accompanied by vanilla ice cream or berry sauce, it becomes even more vibrant. A wonderful choice for those seeking a new gastronomic experience!
1
Cut two large slices of white bread for sandwiches into cubes (2 cm), removing the crusts first.
- White bread: 100 g
2
Lightly beat 1 egg with a fork.
- Chicken egg: 1 piece
3
In a small pot (1.5 liters), mix cream, sugar, chocolate, 1 spoon of butter, spices, and place on low heat. Cook, stirring constantly. When the chocolate melts, leave on heat for another 1-2 minutes, continuing to stir.
- Heavy cream 35% fat: 0.3 glass
- Sugar: 1.5 teaspoon
- Dark chocolate: 50 g
- Butter: 1.5 tablespoon
- Vanilla: 0.5 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
4
Remove the chocolate mixture from heat, add the beaten egg, and stir until smooth.
- Chicken egg: 1 piece
5
Dip the bread cubes in the chocolate mixture and leave for 5 minutes.
- White bread: 100 g
6
Fill a portion pot with a bread-chocolate mixture, greased with butter inside. Bake in an oven preheated to 190 degrees for 15-20 minutes. Remove the pudding from the oven when it starts to puff, the edges are crusty, and the center is slightly moist.
- Butter: 1.5 tablespoon
7
Before serving, let the pudding cool slightly (5 minutes) at room temperature.
