Warm Chocolate Bread Pudding with Brandy Cream Sauce


Warm Chocolate Bread Pudding with Brandy Cream Sauce


This is comfort food made sexy. Chocolate bread pudding is a cinch to make, but the end result is so delectable that you'll wonder why you never tried it before. Chocolate, brandy, cream... are we in heaven?!



1/2 pound (approx. 2 cups) egg bread (brioche or other),
crusts trimmed, cut into 1-inch pieces.
1/2 cup heavy cream
1/2 cup white sugar
1/8 tsp. salt
6 oz. bittersweet chocolate, chopped into small chunks
1 large egg
1 egg yolk
1 cup 2% milk
1 tsp. vanilla


1/2 cup heavy cream
2 tblsp. Brandy
2 tblsp sugar

How to Serve:

In a heavy saucepan, combine the cream, sugar and salt. Bring the mixture to a boil, stirring constantly, until a smooth paste is formed. Remove from heat and stir in the chocolate chunks. Let stand for 1-2 minutes.

In a large bowl, whisk together the egg, egg yolk, milk and vanilla until foamy. Fold in the chocolate mixture. Add bread chunks and let mixture stand until bread absorbs some of the custard, stirring occasionally, about 30-45 minutes.

Butter a shallow, 1-quart baking dish and pour in the pudding, smoothing the top with the back of a wooden spoon. Place the dish inside of a deep baking pan that has been filled with 3" of water. Bake at 335 F for about 50 minutes, or until the center feels firm when pressed.

Just before serving, make the sauce by combining the cream, brandy and sugar in a small saucepan and heating until smooth and bubbly.

Cut a large scoop of bread pudding and place on a nice dessert plate or shallow bowl. Generously spoon the sauce over the top and serve immediately.

Eat out of the same dish, two spoons. It keeps your faces close together as you moan over every drippy, velvety bite. Did we have to tell you?

Wine Pairings:
To make this dessert even more festive, add dried cherries or dried apricots to the sauce before heating.

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