Scripps College Double Chocolate Bread Pudding
photo by Mami J
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 10 cups bread (chopped or broken in 1 inch cubes)
- 4 ounces bittersweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 3 large eggs
- 1⁄4 cup plus 2 tbl sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups whipping cream
- 1⁄2 cup milk
directions
- Place chopped bread, chocolates in bowl. In another bowl add eggs and mix well. Add 1/4 cup sugar, vanilla, 1 cup whipping cream and milk. Mix until well blended. Pour over bread mixture and let stand 1 hour to overnight. The longer you leave to soak before baking, the creamier the pudding will be.
- Preheat oven to 350 degrees. Pour mixture into a well greased pan, pour remaining cream on top and then sprinkle with the 2 tbl sugar. Bake for 45 minutes or until custard is set and its lightly browned and bubbly.
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Reviews
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Very tasty! The downside of this is that there is nothing saucy about it, so I was a teensy bit disappointed when I took it from the oven, after reading the name and all. The disappointment passed quickly once I tasted it, though! I generally like bread pudding, but sometimes it's too eggy. This wasn't eggy at all. It was drier than most bread puddings I've tried, but not in a bad way. It really reminded me of a Toll House pan cookie, actually. I used a loaf of brioche, chopped bittersweet Scharffen-Berger squares and some Whole Foods brand white chocolate chunks (too lazy to chop up the hunk of Callebaut in the cabinet). I made a mistake when adding the cream -- apparently my reading comprehension was set for low when making this. My milk had given up the ghost, so I used just the cream. I didn't realize until it was too late that I was supposed to divide the cream, though, so I added all the cream to the bread and chocolate mixture (plus the 1/2 cup extra to make up for the missing milk :shock: ). I let this sit in the fridge overnight, and then I still added 1/2 cup of cream to the top right before baking. Oh, and I used a packet of Dr. Oetker's Vanilla Sugar for the topping, just because I could. Even with all the extra cream in this, there was still no sauce to be found, but I didn't care! This is lovely served warm with a bit of sweetened whipped cream. Thanks for posting, Sofie! Made by a fellow Hot Pink Panther for ZWT9
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This was a good recipe. For ME, bread pudding does not sound appetizing; it is the soft/soggy texture of the bread that gets me. Since this had chocolate in it I thought I would give it a try for DH (chocoholic) and I; I was pleasantly surprised. I used French bread and Ghirardelli white and bittersweet chips. I let it soak for 8 hours and baked my serving for 2 in a gratin dish for 30 minutes. it came out moist and custard-y, not soggy. of course we think it could of used more chocolate but still had a good flavor. Made for ZWT9- Bread N'awlins Style.
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The recipe was downsized to 2 servings and was baked in individual ramekins. It was mixed and placed in the refrigerator to set for a few hours prior to baking. After 30 minutes in the oven the puddings were cooked through. They are very rich and will satisfy your chocolate cravings. I had hoped for a little more sauce than was produced but overall very tasty. Made for ZWT and the Bread N'awlins Style Challenge.