This Spiced Chocolate Bread Pudding brings the right amounts of sweet and heat.
My sweet side loves the mixture of chocolates, heavy cream and that sprinkling of raw sugar on top. But my Inner Spice Girl (Posh, definitely) is all about the cinnamon sticks and dried hot chiles.
Oh, and that splash of bourbon.
I’m not sure whether this dessert is naughty, nice or nicely naughty, but it’s the perfect creamy, chocolaty, spicy antidote for a cold, rainy day.
Or a head cold.
Spiced Chocolate Bread Pudding
Slightly adapted from “Martha Stewart Living”
- Unsalted butter, for cups
- 3 cups heavy cream
- 2 cups whole milk
- 2 cinnamon sticks
- 2 dried hot chiles, crumbled
- 1/2 vanilla bean, seeds scraped and reserved
- 6 ounces milk chocolate, finely chopped
- 6 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
- 6 large egg yolks
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 3 tablespoons bourbon
- 1 loaf challah or brioche (about 1 pound), preferably 2 days old, cut into 3/4-inch cubes
- 3 tablespoons coarse raw sugar, such as turbinado
- 1/2 cup sour cream
- 1 tablespoon confectioners’ sugar
- Ground cinnamon, for garnish
- Chocolate curls, for garnish
- Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, milk, cinnamon sticks, chiles and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
- Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
- Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream.
- Whisk in bourbon.
- Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally.
- Preheat oven to 350 degrees F.
- Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
- Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
- Just before serving, beat remaining 1 cup cream with the sour cream and confectioners’ sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.
21 thoughts on “Spiced Chocolate Bread Pudding”
this sounds good. great way to use up the kugelhopf. my friend was asking me to make a bread pudding… i’m bookmarking this for future use!
ooh I was right! looks great- love the mexican chocolate twist!
I love Real Simple’s new uses too! Some of their ideas are so fun! Makes me smack myself in the forehead and say “Why didn’t I think of that?!” HAHA. You know? I don’t think I’ve ever had bread pudding before. This looks divine. Way to 2for it!
YES. The kugelhopf didn’t bite my banana, but I imagine I’d like it a lot more soaked in custard and chocolatified. I think bread pudding is one of those dishes that’s actually better made at home than at restaurants. Makes me wish I’d not thrown out the rest of my cake!
Oy vey. Good show.
This looks so incredibly good. And where did you get the adorable little chile for the top? What a good use for aging… uh… what was that name again? ;)
My Lord that looks really good. Wow.
That looks wonderful Rebecca! I love Real Simple and the new uses too. The sweet and spicy sounds perfect!
Gosh, that looks fantastic, you always have such great pictures! I have yet to have chiles with my chocolate! I’m totally missing out aren’t I? I wish I could stick my spoon into my computer and take a bite!
This looks amazing. Yum.
gosh, this sounds simply fantastic! never had bread pudding looked so inviting! even with that chili on the top:) I’d love it if you could send this in for my vegetarian thanksgiving recipe event!:)
looks yummy! great use of the kugelhopf – I love spicey chocolate and bread pudding! :)
What a fun way to use up leftovers! Looks delish.
Oh man, I wish I had some leftovers to work with! This looks so fabulous – now I’m going to have to go out and buy some bread to make this!
looks and sounds luscious. your blog makes for wonderful reading. thanks so much.
Pretty nice use of the Kugelhopf you made. Such a creative use of heat :)
Oh, now I see your magic. Yummm. Love the bread pudding and the colorful chile on top.
Oh, I love Real Simple! I wish I still had a subscription. That bread pudding looks amazing (as usual) but I’ve been to chicken to try the chili in chocolate…
Another yummy looking pud! You are on a roll with these comforting desserts lately.
[…] “Where would I get orange blossom water? Potato starch? Grits? That ‘adorable little chile’ on top of the Spiced Chocolate Bread Pudding?” […]
I've made this many times. It is excellent. You can use babka, or any leftover cake instead of challah – always great. Try it!!!
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