Wednesday, December 26, 2012
Spiced Chocolate Bread Pudding
1 loaf challah bread
6 oz semi-sweet chocolate chips
1 cup whole milk
1 1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup heavy cream
7 eggs, whisked a little in a large bowl
4 oz unsweetened chocolate, chopped
Dulce de leche, vanilla ice cream or whipped cream on top, if desired
1. Cut or rip up the bread and toast until golden. Cool. Butter shallow 3 qt baking dish and arrange bread pieces evenly. Scatter chocolate chips on top.
2. Pour milk, sugar, cinnamon, cayenne, salt and cream in a saucepan. Heat on medium and whisk until bubbles form around the edge. Add unsweetened chocolate and whisk some more. Pour into the large bowl with the whisked eggs. Whisk to combine.
3. Pour chocolate mixture on top of the bread and chocolate chips. Make sure all the bread has the mixture on it, press the bread down as needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
4. Bake at 450 for 45 minutes or 1 hour, until knife comes out clean. Cool on wire rack. Cut into squares and serve plain or with dulce de leche, vanilla ice cream or whipped cream on top.
This recipe was from Good Housekeeping, about a year ago. It was one of our many desserts this Christmas!
Bonus recipe: Spicy Sweet Potato Hummus
I served this with a really really good Christmasy kale salad from the same food blog when a couple friends came over a few days before Christmas. I just stabbed and microwaved the sweet potatoes for about 6-7 minutes instead of roasting, and I didn't add in tahini. Very good!