• Dora Cavallo

DARK CHOCOLATE BREAD PUDDING with IRISH CREAM SAUCE


 


 

Celebrate St Patrick's Day with this Dark Chocolate Bread Pudding and Irish cream sauce. I love this comforting dessert and it's even better with some decadent Irish cream sauce poured over top.


 


 

Bread pudding is a cinch to make and it's a great way to use up any stale bread you may have. I've made this with all types of bread and even some dry cake scraps from recipe testing. My favorite has to be brioche because its rich and buttery and soaks up all the delicious custard. The key is to make sure the bread is stale so it won't lose its shape once it's absorbed all the custard.


I love how the top pieces bake into a dark golden brown and it adds a nice texture contrast with the creamy custard. The custard is flavored with star anise and orange zest which is such a nice touch and not too overwhelming.


Serve this warm and don't forget to pour the sauce over each piece. It's also delicious at room temp and even better the next day.



 


DARK CHOCOLATE BREAD PUDDING with IRISH CREAM SAUCE

(MAKES 8 SERVINGS)


INGREDIENTS

(BREAD PUDDING)
  • 10-12 oz. stale bread (Brioche, Challah or French bread), cut into 3/4 inch cubes

  • 1 1/3 cups whole milk

  • 1 1/3 cups heavy cream

  • 125 g sugar (2/3 cup)

  • 1 star anise (or 1 cinnamon stick)

  • 2 eggs

  • 2 egg yolks

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 2 strips of orange zest

  • 10 oz dark chocolate chips or chopped dark chocolate

(IRISH CREAM SAUCE)

  • 2 cups heavy cream

  • 1/3 cup Irish Cream

  • 1/4 cup sugar

  • 1 teaspoon vanilla

  • 2 teaspoon cornstarch

  • pinch salt


METHOD

  • For the Irish Cream Sauce, bring heavy cream, Irish cream, sugar, vanilla and salt to a boil over medium high heat. Place the cornstarch in a small bowl and pour about 1/4 cup of the cream mixture over the cornstarch. whisk until smooth, then add to the saucepan. Continue to cook and whisk until it becomes thick, a couple of minutes over medium heat. Strain the sauce into a pitcher. Cover and chill until ready to use.

  • For the bread pudding, heat the milk, heavy cream, sugar, star anise, salt and orange peel to a boil over medium high heat. Remove from the heat and steep for 5 minutes.

  • Place the eggs and yolks in a large mixing bowl and whisk them together. Pour the cream mixture over the eggs and whisk until smooth. Strain into a large mixing bowl. Add the cubed bread and 2/3 of the chocolate, gently stir to cover the bread pieces and chocolate with the custard. Let it stand for 30 minutes.

  • Preheat oven to 350F degrees. Spray a 13 x 9 x 2 inch baking dish. Pour the bread and custard into the pan. Sprinkle the remaining chocolate over the top. Bake until golden brown and the center is set, 50-60 minutes.

  • Cool slightly before serving with the Irish cream sauce.


TIPS
  • Use a vegetable peeler to get the strips of orange zest.

  • Instead of star anise, use a cinnamon stick.

  • If using a fresh loaf of bread, cut into cubes and spread the pieces in an even layer on a sheet pan. Leave uncovered for 2 days.

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it

#mgracebakeshop



 


 

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