Showing posts with label double chocolate bourbon bread pudding. Show all posts
Showing posts with label double chocolate bourbon bread pudding. Show all posts

Monday, April 27, 2015

Krista's Double Chocolate Bourbon Bread Pudding

I hate bread pudding. Seriously. It's just one of those desserts that I rarely like. I will confess to gobbling it up when a friend insisted we try a special bread pudding at the Hard Rock Cafe. It was fabulous. But most of the time - meh.

So it was very odd when I was overcome by the notion of making a chocolate bread pudding recipe for THE DIVA STEALS A CHOCOLATE KISS. I have no idea what possessed me. But I did it. And it was so good that I worried that it wasn't a real bread pudding!

Consequently, I enlisted the aid of two friends who love bread pudding. I set it before them and asked - is this bread pudding? Pretty pathetic, huh? They confirmed that not only was it great but that it was bread pudding. So if you happen to have people in your life who love chocolate but aren't enthusiastic about bread pudding, this recipe might change their minds.

You can serve it with whipped cream, but honestly, it's so addictive that it's very tasty plain.

Krista's Double Chocolate Bourbon Bread Pudding

9x13 baking dish
butter for greasing

1 loaf Challah

1/2 cup unsweetened cocoa powder (I used Penzeys)
1 cup sugar
1/4 teaspoon salt
1/2 cup heavy cream
3 1/2 cups milk (can use nonfat)
4 large eggs
4 tablespoons bourbon (1 airline size bottle)

1/2 cup semi-sweet chocolate chips (I used Callebaut)

1. Tear the Challah into pieces and place in a large bowl.

2. Combine the cocoa powder, sugar, and salt and whisk together. Stir in the heavy cream and the  milk. In another bowl, lightly whisk the eggs. Whisk them into the milk mixture. Add the bourbon, give a final stir with the whisk and pour 1/2 of it over the bread. Turn the bread until it is all coated. Set aside for 30 minutes.

3. Preheat the oven to 350 and grease the pan. Pour the bread into the pan along with any liquid. Spread the bread in the pan. Scatter the chocolate chips over the bread. Pour the remaining milk mixture over top and bake for 20 minutes.

4. Turn the heat down to 275 and bake another 10 minutes or until the middle is firm and a cake tester comes out clean.

Tear up one loaf of Challah.

Sprinkle with chocolate chips.