Quick Chocolate Bread Pudding

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20150705_190835

Soooo, Stefani made this a long time ago, blogged it, and it was awesome. I was trying to make a cinnamon custard with berry compote that my tremendous friend Jaime shared with me, but I realized John hates soggy bread and custard, so I decided to use this recipe as a base and improvise. My version was adequate, but lackluster. It has potential though, which is why it goes in my permanent recipe file. As it was, it got an 8. However, it could be a lot better. My problem came with the cooking. See, cast iron gets hot. Very hot. And it didn’t say to stir, so I did not. And it burned, EVEN with a  ton of liquid at the bottom from the custard. I was baffled. So, stir it at least a couple of times and keep that heat very LOW-ish at first. I didn’t even broil mine. I was quite mad. Oh, and it’s best with ice cream. We did fresh berries on ours, and it would be good with cooked berries and the compote that the recipe suggested I make by masking berries and adding a bit of sugar (I would also add lemon).

First, the recipe came from the Fine Cooking magazine, and I put my changes in bold below.

Quick Chocolate Bread Pudding

by Liz Pearson from Fine Cooking
Issue 104

  • 1 cup whole milk I did part cream and it was a waste. Stick to milk
  • 6 Tbs. packed light brown sugar I decreased this slightly
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. table salt
  • 1 oz. (2 Tbs.) unsalted butter
  • 5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups) I used homemade cinnamon bread, which I made using the artisan bread recipe you can search for on the blog. The only difference is that I added 1/2 cup of cinnamon chips that come from the Bosch store and a generous 1/2 tsp. of cinnamon. I finished the bread with an egg wash and cinnamon sugar
  • 4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped I used half white chocolate. Do not increase the amount or it overpowers the pudding.

Position an oven rack about 6 inches from the broiler and heat the broiler on high.
In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.
Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.
Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.
Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.

Mel’s Source

recipe retrieved 7/6/15 from http://www.finecooking.com/recipes/quick-chocolate-bread-pudding.aspx

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