Ultimate Chocolate Bread PuddingWhen I really want to impress guests, I serve this decadent bread pudding. With just…
Ultimate Chocolate Bread Pudding
1 tablespoon plus 1/2 cup butter, divided 2 cups semisweet chocolate chips 1 cup packed light brown sugar 3 large eggs 2 cups whole milk 1 tablespoon vanilla extract 2 teaspoons instant espresso powder 1/2 teaspoon salt 1 pound egg bread or challah, cubed SAUCE: 1/2 cup heavy whipping cream 1 large egg yolk 1/2 cup packed light brown sugar 1/8 teaspoon salt 2 tablespoons butter 1/4 cup chopped pecans, toasted 1/4 cup flaked coconut, toasted 2 to 3 teaspoons brandy, optional SWEETENED WHIPPED CREAM: 3/4 cup heavy whipping cream 2 tablespoons confectioners’ sugar 1 to 2 tablespoons brandy, optional
Preheat oven to 350°.
Grease a 9-in.
springform pan with 1 tablespoon butter.
Cube remaining butter; place in a small saucepan.
Add chocolate chips and brown sugar.
Cook and stir over medium heat until sugar is dissolved.
Remove from heat.
In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt.
Gently stir in bread; let stand until bread is softened, about 15 minutes.
Fold in chocolate mixture.
Transfer to prepared pan.
Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes.
Cool on a wire rack 15 minutes.
Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides.
In a small bowl, whisk together egg yolk, brown sugar and salt.
Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly.
Cook and stir until mixture is thickened and coats the back of a spoon.
Stir in butter.
Fold in pecans and coconut.
If desired, stir in brandy.
For whipped cream, beat cream until it begins to thicken.
Add confectioners’ sugar and, if desired, brandy; beat until soft peaks form.
Loosen sides of pan with a knife.
Carefully run a knife around edge of springform pan to loosen; remove rim from pan.
Serve pudding warm with sauce and whipped cream.