Chocolate Bread Pudding
(Makes an 8-inch square)

Bread pudding is a simple to make combination of good quality bread cut into cubes and soaked in a rich custard base, then baked. It is one of the basic comfort foods, offering at once a feeling of security and self-indulgence. When properly made, it is moist and dense, and the warm, creamy custard melds perfectly with the satisfying density of the soaked bread. This version is rich with chocolate flavor. I’ve provided a Dark Chocolate Sauce that you can pour over this dessert, but the bread pudding itself has such a deep chocolate flavor that you may decide you don’t need the sauce. When you choose the type of bread to use, be sure you don’t use a commercial, fluffy white bread, because the resulting bread pudding will be mushy, not dense. Brioche is the first choice, but if you don’t have a bakery near you where you can get Brioche, you can use a dense, home-style white bread, like the ones made by Vermont Bread Company, Arnold or Pepperidge Farms. If the brioche top crust is very dark brown, you may want to trim it off. Otherwise, use the bread with the crusts. If you have an oversize rectangular baking dish (approximately 9-1/2 x 15 inches) you can easily double this recipe. It is best to use a Pyrex or Corning Ware dish to bake this dessert.

To prepare the bread cubes:
3/4 pound bread, preferably from Brioche, cut into 1/2 inch cubes (see note above)
1/2 cup unsalted butter, melted

To make the chocolate custard base:
1/2 cup skim milk
1-3/4 cups heavy cream
2-1/2 ounces excellent quality unsweetened chocolate, chopped
2-1/2 ounces excellent quality semisweet or bittersweet chocolate, chopped
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
4 eggs, graded large
3 egg yolks, graded large

For the topping:
1/3 cup brown sugar, firmly packed
2 tablespoons melted butter

Set up your mise en place. (See the Helpful Hints section of this web site.) Put the bread cubes in a large bowl and pour half of the melted butter over them. Toss gently and then pour the remaining melted butter over and toss again. Set it aside while you make the custard base.

Put the skim milk, cream, unsweetened chocolate and semisweet chocolate in a microwave-safe container and microwave on high for two minutes. Check to see that the chocolate is soft and mostly melted. If not, microwave it again for another minute. Remove the container from the microwave and stir the mixture with a wire whisk until all of the chocolate is melted and the mixture is completely blended. Add the sugar, vanilla, eggs and egg yolks and beat with an electric or manual hand mixer until the mixture is perfectly smooth. Pour the custard base over the bread cubes and stir to coat the cubes thoroughly. Let the mixture soak, tossing gently every 10 or 15 minutes, for at least an hour and a half, and up to two hours. If your kitchen is warm, keep the bowl in the refrigerator while the mixture is soaking.

Preheat your oven to 350 degrees, and arrange the oven racks so they divide the oven into thirds. Spray an eight-inch square baking pan (I find the best results are to be had using glass or Corning Ware) with cooking spray, or brush it with melted butter. Pour the soaked bread cubes into the prepared pan, spreading the cubes evenly and smoothing the top with a spoon or spatula. Sprinkle the brown sugar over the top and then drizzle it with the melted butter. Bake the bread pudding in the preheated oven for 30-35 minutes. The bread pudding will be done when a knife inserted just off center comes out clean. Do not over bake the bread pudding. Remove it from the oven and set it on a rack to cool slightly. You can serve it warm (that is the best) or at room temperature. If the bread pudding has cooled to room temperature, it can be reheated in the microwave at about 30 seconds per piece.

If you are a real chocoholic, serve the bread pudding with Warm Dark Chocolate Sauce (recipe below).

Warm Dark Chocolate Sauce
(Makes about 1-1/4 cup)

This is a deep chocolate sauce that is smooth and delicious, and is a variation on the classic Ganache. It is a snap to make. The quality of this sauce is directly dependent on the quality of the chocolate you use, so don’t skimp here. Use it on any of the desserts in this issue, or for any other desserts you make. The sauce is really Ganache, and will thicken if left to cool. You can reheat the sauce many times, and it keeps well in the refrigerator for about two weeks. You can add a tablespoon or two of Kahlua, Framboise, Chambord, or any other liqueur of your choice to enhance the flavor.

6 ounces excellent quality semisweet or bittersweet chocolate (See Recommendations)
1/2 cup heavy cream

Place the chocolate and cream in a microwave-safe container and microwave on high, uncovered, for one and one-half minutes. Remove the container from the microwave and stir the mixture with a wire whisk until it is perfectly smooth. Do not beat the mixture. Serve warm. If the sauce cools, microwave it again for 1 minute. Store unused sauce in a covered container in the refrigerator for up to two weeks.

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