Monday, October 26, 2009

Chocolate Bread Pudding w/ Caramelized Sugar

bread pudding8

Isn't fall the perfect time to bake a bread pudding? I think so.

You can use stale bread and just mix in heavy cream and lots of eggs to make a nice custard....flavor with chocolate or raisins or bourbon.
The possibilities are endless.

For my first fall dinner party I decided on Suzanne Goin's recipe from Sunday Suppers at Lucques.
Her recipes are always excellent.

Notice my husband caramelizing the sugar with his commercial blow torch!

I don't have a kitchen blow torch for creme brulee, but this did the trick!
You can also put the casserole under the broiler for a minute, but she warns not to curdle the custard.

I used double the amount of bread slices because Ms. Goin called for only 5, because she likes more custard than bread.
I am the opposite. I like more bread than custard.

The results were fabulous. By baking it in a hot water bath, the custard and chocolate stays creamy, while the top puffs up perfectly and gets nice and crispy.

I used Pepperidge Farm white bread (as she suggests), and removed the crusts.

Caramelized Bread Pudding w/ Chocolate & Cinnamon: (from Sunday Suppers at Lucques)

5 Brioche slices (or Pepperidge Farm white), crusts removed (I used 9 slices, but that's me!)
2 tbsp softened butter
3/4 cup of chopped chocolate

1.5 cups of heavy cream
1 1/4 cup whole milk
3 extra large eggs
2 extra large egg yolks
1 tsp vanilla
1/4 cup of dark brown sugar
1/2 tsp of cinnamon
1/4 tsp nutmeg
1/4 tsp kosher salt

Whisk eggs, yolks, brown sugar, vanilla until smooth.
Now add in your cream and milk.

Add spices and salt and whisk until smooth.

In a 9" x 9" baking pan sprinkle the chopped chocolate on the bottom of the pan.
(though it didn't say to do so, I greased the pan first with butter just to be safe).

Cut the crusts off the sliced bread and butter each slice.
Now cut in half, then in quarters in triangle shapes.

Lay your buttered bread slices on top of the chocolate.

Pour custard over the bread and press down so bread is absorbed.

In a very large roasting pan, place your casserole dish that is holding the bread pudding in the center of the roasting pan. Pour water around the pan, about half way up the sides. This will prevent the custard from baking and keep it creamy.

Bake 65-70 minutes until puffed up and golden at 350F.

Remove from oven and let rest 10 minutes.

Now it's time to caramelize the top.
Sprinkle 2 tbsp of granulated sugar on top of the bread pudding and torch it with a blow torch until getting crispy and brown, like caramel.

Serve straight from the pan by spooning out and drizzling some heavy cream on top.

Divine!!!!! Wonderful!!!! Delish!!!!!!


Ciao Chow Linda said...

I want some of that bread pudding - and one of those blow torches. Go Henry!!

The Japanese Redneck said...

Yummy, glad Hubby was able to help. Mine won't let me play with his toys.


Pam said...

This is my idea of the perfect dessert! Bookmarked.

VeggieGirl said...

FABULOUS results, indeed!

A Feast for the Eyes said...

I love bread pudding. Alas, Craig doesn't. Craig used the same commercial blow torch for my brulees and it works great! I wish I could have some-- looks fantastic.

Bob said...

Oh wow. I'm all about anything you use a blowtorch to finish. Heh. I also like more bread than custard, it looks wicked good.

Lisa said...

I love bread pudding and the torch was a great idea!

Dana said...

Oh boy. I wish you hadn't reminded me that this recipe existed. It sounds like a perfect dinner party dessert.

Mini Baker said...

OH MY! I found your blog at just the right time! I LOVEE bread pudding. And that torch looks so fun. haha.
Can't wait to browse through, I'll be back often :)
-Mini Baker

My Carolina Kitchen said...

Everyone seems to be making bread pudding lately. I hate to admit it, but I've never made it. I like the bourbon & chocolate in yours. The Barefoot Contessa made a savory one for breakfast in place of French toast recently. I guess I'd better get with it...I hate to be the last one on board.

I love your "professional" torch. We have the little one for creme brulee from Williams Sonoma. When we first got it I thought it would be fun to let guests caramelize their own creme brulee, but I quickly learned to make sure they hadn't had too much wine before I let them loose with the torch in my kitchen.

kat said...

Oh I want that for breakfast right now! Love the photos with the torch

Proud Italian Cook said...

Oh My! This is totally decadent, divine and delish, I would have to make it with more custard though for the hubby. Nice job Hen!