Triple Chocolate Bread Pudding
Ingredients
At a glance
Restaurant Recipes
Dessert
12 egg yolks
1 1/2 cups sugar
6 cups heavy cream
12 oz. bittersweet chocolate (chopped or chips)
3/4 of a loaf of cubed white bread (stale or frozen works best)
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips
1 1/2 cups sugar
6 cups heavy cream
12 oz. bittersweet chocolate (chopped or chips)
3/4 of a loaf of cubed white bread (stale or frozen works best)
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips
Methods/steps
Place 12 oz. bittersweet chocolate into stainless bowl and set aside. In heavy bottom saucepot bring 2 cups of cream to a boil, and then pour over the bittersweet chocolate. Stir until smooth.
In another bowl separate your eggs. Save the whites for later use. Whisk the yolks with a little of the reserved cream and then add the sugar, whisking until dissolved. Add the rest of the cream followed by the chocolate mixture. Pour over cubed bread, mix and soak of several hours or overnight.
Mix in the white and bitter chips. Place into a buttered baking pan and cover tightly with plastic wrap and foil. Place in a hot water bath. Bake at 350F degrees for 30 minutes, then spin and bake for 30 more minutes. Remove the top and bake for 30 more minutes or until set.
In another bowl separate your eggs. Save the whites for later use. Whisk the yolks with a little of the reserved cream and then add the sugar, whisking until dissolved. Add the rest of the cream followed by the chocolate mixture. Pour over cubed bread, mix and soak of several hours or overnight.
Mix in the white and bitter chips. Place into a buttered baking pan and cover tightly with plastic wrap and foil. Place in a hot water bath. Bake at 350F degrees for 30 minutes, then spin and bake for 30 more minutes. Remove the top and bake for 30 more minutes or until set.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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