Chocolate Bread Pudding with Custard
Baking and Desserts • European
Description
Chocolate Bread Pudding with Custard
Ingredients
- 1% Kefir 25 fl oz
- Whole egg 1 piece
- Granulated sugar 0 oz
- Grand Marnier Liqueur 0 fl oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Cocoa Powder 0 oz
- White bread 8 slices
- Salt a pinch
- Liquid dark chocolate 0 oz
- Brown Sugar 5 oz
- Large eggs 2 pieces
- Vanilla extract 0 fl oz
Step-by-Step Guide
Step 1
In a metal bowl, mix 120 ml of milk, the yolk, and 15 g of granulated sugar. Place over a water bath and cook until the sauce is well heated (until steam appears) and thickens, about 6–8 minutes, stirring constantly. Then quickly strain the sauce through a sieve and stir in the liqueur. Cool for about 1.5 hours.
Step 2
Meanwhile, preheat the oven to 390°F.
Step 3
Trim the crusts off the bread slices and cut each diagonally in half (into triangles).
Step 4
In a skillet over medium heat, heat the canola oil and butter. Brush the bread with oil on both sides and place it on a baking sheet. Bake in the oven for 5–7 minutes on each side until golden brown.
Step 5
Reduce the oven temperature to 320°F.
Step 6
Arrange the toasted bread in a 20x20 cm baking dish so that the triangles stand upright.
Step 7
In a saucepan, mix the cocoa and a pinch of salt. Gradually add the remaining milk. Bring to almost a boil, remove from heat, and stir in the chopped chocolate. Mix until smooth.
Step 8
In a bowl, whisk the eggs with the brown sugar and vanilla. Then gradually mix with the chocolate mixture. Pour the mixture over the bread and let it sit for 15 minutes.
Step 9
Place the baking dish in a deep baking tray and fill it with hot water until it reaches about halfway up the pudding dish. Bake for 20–25 minutes until golden brown. Cool for 20 minutes.
Step 10
Serve warm, drizzled with custard.
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