This week’s TWD was chosen by Lauren of Upper East Side Chronicle: four-star chocolate bread pudding! I have to confess that I almost skipped this week’s recipe. You see, I’ve never had bread pudding and didn’t think this would be something I’d like at all. I reconsidered after seeing how easy the recipe was and, well, because I joined this group to try things I wouldn’t otherwise make!
Since it was my first time making bread pudding, I decided to follow Dorie’s recipe to the T. I wish I’d had time to make my own bread to use in the recipe but by the time I decided to participate this week, there just wasn’t enough time. I went with a loaf of challah from Whole Foods as the next best option. I was glad Dorie provided instructions for “staling” the bread in the oven since my loaf was very fresh.
I loved how simple this recipe was: heat the milk and cream then whisk it into a combination of sugar and eggs before adding the chocolate and pouring it over the bread. I threw some raisins in with my bread as Dorie suggested since I absolutely love the combination of chocolate and raisins. The bread didn’t quite soak up all of the liquid before I baked it, which I subsequently learned worried some of the other TWD bakers, but I was blissfully ignorant and didn’t even consider it might be a problem!
Fortunately, in the end, I don’t think the extra liquid mattered at all. My bread pudding seemed done after about 35 minutes and I didn’t even let it cool before trying some. Oh my, am I ever a chocolate bread pudding convert!!! This was SO good! It sort of reminded me of soggy french toast and I mean that in a very complimentary way I’m not sure if I’d like “regular” bread pudding because for me, the chocolate seemed like a key ingredient but perhaps I’ll give it a try with some of my leftover challah. One thing is for sure and that’s that chocolate bread pudding is not a terribly photogenic food, but I’m not going to hold it against it.