Thursday, December 15, 2011

Chocolate and Raisin Bread Pudding

Bread pudding was known as the poor man's pudding in England, since it was made with stale bread moistened with water and sugar and other ingredients. Today it is far from a poor man's pudding. Bread is soaked in a custard of milk, eggs and sugar and then baked. The decadent version will have cream, buttery breads like brioche, lots of dried fruits and sometimes alcohol. A nice rich vanilla, bourbon or caramel saue would complement the pudding very well.

My version is made with Pullman bread which is light and airy, good vanilla extract with vanilla beans, and enough eggs to form the custard without making it eggy. I also add raisins for texture and a few bits of really dark chocolate for that chocolatey flavor without adding extra sweetness. The end result is a light bread pudding, that you can make often without feeling guilty.  I serve it warm by itself, but it tastes great with some fresh heavy cream poured over or a dollop of vanilla ice-cream.





Equipment: 10.5 x 7 inches porcelain or glass baking dish

5 slices white bread, cut into 1 inch cubes - I used Pullman bread
1/4 - 1/3 cups raisins (Use more if you love raisins)
1 1/2 cups 2% milk, heated but not boiling
3 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
2 tablespoons melted unsalted butter
3/8 cup granulated sugar
1 teaspoon pure vanilla extract
1 oz of dark chocolate bits (72% cocoa)

  1. Preheat oven to 375 degrees F.
  2. Combine the bread cubes, melted butter, raisins, chocolate bits and cinnamon in the baking dish and mix well.
  3. In a small mixing bowl, beat the eggs and stir in sugar, vanilla, and salt until the sugar dissolves. Slowly whisk in the hot milk, being careful not to scramble the egg mixture. Pour egg mixture over bread cubes and set aside to soak for 5 minutes.
  4. Bake in the preheated oven in the middle rack for 40 minutes, or until a knife inserted into the center comes out clean. The cooking time depends on the type of dish that you are using. Glass dish takes a little less time.
Serves 4 to 6

2 comments:

  1. This is very simple and you're right- it satisfies the chocoholic in me..:) I will surely make it again!

    ReplyDelete
  2. lovely pudding! i make it over and over again! my daughter and husband simply adore it

    ReplyDelete