Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Help
Follow

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Triple Chocolate Bread Pudding is just the treat for Easter

For a special treat on Easter this year, splurge on some good-quality chocolate and make the following dessert.  Bread Pudding is one of those true, great ‘comfort food’ desserts. Like all comfort food, it combines a little of what you already have on hand (stale bread that needs to be used up) with some fresh new ingredients to turn it into something special. In this case it’s the chocolate, and the warm chocolate sauce too. For bread choices, it’s a good idea to stick to something with a bit of structure to it – so avoid super soft French loaves. A sourdough works well, a sturdy baguette, or even stale hot-cross buns. The bread has a lot of flavour to soak up.  For chocolate we tend to use Lindt brand. You can find this in the form of large bars at the grocery store, at the Lindt outlet store in Cambridge and at Vincenzo’s. You could even sacrifice a Lindt chocolate bunny pre-Easter to make this dessert

Triple Chocolate Bread Pudding

Ingredients

  • Butter, as needed
  • 4 L cubed bread (see options, above)
  • 6 whole eggs
  • 750 ml 10% cream
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • Pinch nutmeg
  • 1 cup dark chocolate, chopped
  • 1/2 cup white chocolate, chopped

 

Preheat oven to 350°F.; Generously butter an oven-proof 9x 13 sized baking dish and fill with cubed bread. Set aside; Whisk together eggs, cream, sugar cinnamon, vanilla and nutmeg; Sprinkle chocolates over bread cubes, and then pour custard mixture over the entire dish, patting the custard into the bread; Cover with foil. Bake for 45 minutes. Remove foil and bake for 15 more minutes, until golden brown. Let stand 10- 15 minutes before cutting into squares. Serve with chocolate sauce.

For chocolate sauce:
1 cup of milk chocolate, chopped 1/2 cup 35%  cream, 2 tbsp butter      Place chocolate, cream and butter in a stainless steel or glass bowl and place over a double boiler. Water should be barely simmering; Heat until chocolate is fully melted, stirring occasionally.

Note: This sauce keeps well in the refrigerator for any chocolate sauce emergencies; just re-heat in the microwave.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Total
0
Shares



Related Posts
Read the full story

A Christmas take on shepherd’s pie

So a lot of people right now are suffering from a condition officially called “Jingle Bell Brain” and…
Total
0
Share