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Chocolate Bread Pudding with Espresso Sauce
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Chocolatier Magazine
| 3/4 cup | unsalted butter, for Chocolate Bread Pudding |
| 1 pound | Challah, crusts removed and sliced 1/2-inch thick |
| 6 large | eggs |
| 4 large | egg yolks |
| 1 cup | granulated sugar |
| 1 quart | half-and-half |
| 8 oz | Dark Chocolate, finely chopped |
| 1 1/2 teaspoons | vanilla extract |
| 4 large | egg yolks, for Espresso Sauce |
| 1/4 cup | granulated sugar |
| 2 cups | heavy cream |
| 1 tablespoon | instant espresso powder |
| 1 tablespoon | coffee liqueur |
| Confectioners' sugar, for dusting |
Make bread pudding:
Preheat oven to 425°F. Butter bottom and sides of 13x9x2-inch baking dish.
Melt butter and brush on both sides of bread slices. Arrange slices on baking sheet and toast in oven until light brown on bottom, about 5 minutes. Turn over and toast bread on other side until light brown.
Whisk together eggs, yolks and sugar in large bowl until blended. Heat half-and-half in large saucepan to a boil. Remove from heat and add chocolate, stirring until completely melted. Whisk chocolate mixture into egg mixture. Stir in vanilla extract.
Arrange bread slices in tightly spaced rows in prepared pan. Pour chocolate mixture over bread, pressing down on bread so that mixture is evenly absorbed. Refrigerate pudding, loosely covered, for 1 hour.
Preheat oven to 325°F. Cover pan with foil and bake pudding for 60 to 70 minutes or until set. Set pan on wire rack, uncover, and let cool for at least 15 minutes.
Make sauce:
Whisk together yolks and sugar in medium bowl until well blended. Combine cream and espresso powder in medium saucepan. Bring to simmer over medium-high heat. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it begins to thicken. Do not let it boil. Remove pan from heat and stir in coffee liqueur. Pass sauce through fine-mesh sieve and refrigerate until ready to use.
Serve dessert:
Cut pudding into squares. Serve on dessert plates and dust lightly with confectioners' sugar. Spoon espresso sauce on plates and serve immediately
rating: 10
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