Chocolate Bread Pudding:
2 Tablespoons butter, melted
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces Mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)
1 cup sugar
1/4 cup water
Pinch of cream of tartar
1 cup cream
¼ teaspoon kosher salt
Powdered sugar for dusting
Preheat oven to 375° F.
Prepare ramekins: Butter 12 small ramekins or a large baking dish.
Prepare and Bake Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, and nutmeg. Stir to mix. Pour over the egg yolks/sugar while whisking. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) on a baking sheet or to a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 for gratin pan.
Caramel Sauce: Combine 1 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is amber, quickly and carefully add 1 cup of cream. Stir to combine. Add salt.
Serve: Spoon a layer of sauce onto each plate. Unmold the ramekin and put the pudding on top of the sauce or if baked in a baking dish, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
Recipe created by Parties That Cook®