Triple Chocolate Bread Pudding With Creme Anglaise Recipes

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• Tear the bread into chunks approximately 1 inch square.
• Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
• Spread the mixture in a buttered 9 x 13 x 2 baking dish.
• Beat the eggs slightly.
• Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
• Pour this mixture over the bread.
• Let it stand for at least 1/2 hour.
• With a broad spatula, occasionally push the bread down into the liquid as it soaks.
• Preheat the oven to 350.
• Bake for 30 to 40 minutes until the pudding is puffed and just set.
• Rush it to the table and serve with vanilla ice cream or whipped cream.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• For the bread pudding base: Preheat the oven to 325 degrees F.
• Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
• Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
• Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
• Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
• Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
• For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
• Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
• Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
• Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
• Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
• Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

TRIPLE CHOCOLATE BREAD PUDDING WITH CREME ANGLAISE

Steps:

• Cube bread into 1 inch pieces.
• Melt 6 tbsp. butter, cut the remaining 2 tbsp. into small pieces.
• Brush a 13 x 9 baking dish with 1 tbsp. melted butter.
• Add chocolate chips to cubed brioche and toss to combine.
• Whisk together the remaining butter, half and half, milk, sugar, eggs, vanilla and salt.
• Add bread and chocolate chips to baking dish.
• Pour custard mixture evenly over the bread and gently press down any pieces of dry bread so they are soaked in the cream mixture.
• Let it soak for 30 minutes - optional, but recommended.
• Preheat oven to 325°F convection (350°F without), then dot the top with the remaining pieces of butter and sprinkle raw sugar evenly over the top.
• Bake for 30 - 40 minutes. The bread pudding should be barely set, with the tiniest wobble in the middle.
• Let it stand for about 20 minutes before cutting.
• Set a fine mesh strainer over a medium bowl. Place the medium bowl into a slightly larger bowl filled halfway with ice water. (We'll need this later in step 6)
• In a small saucepan, heat the half and half with the vanilla bean over medium heat. Cook just until it barely comes to a simmer, about 5 minutes, stirring frequently. Remove from heat and set aside. Remove vanilla bean and discard.
• In a medium bowl, whisk the sugar and egg yolks together.
• VERY slowly, add the hot milk to the egg yolks and sugar in a thin stream, while quickly whisking constantly. This is called "tempering" the eggs so they don't scramble.
• Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the sauce has thickened slightly, about 5 minutes. The sauce should be thick enough to stay separated when you run a finger through it on the back of a spoon.
• Strain the crème anglaise through the fine mesh strainer into the chilled bowl. This stops the cooking immediately.
• Pour the crème anglaise over the bread pudding. Refrigerate any leftover sauce in an airtight container for up to a week.