Chocolate bread pudding
Description
The dish is prepared without unnecessary complications. You can make this dessert a day in advance, then simply bake it in the oven before serving. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 160 degrees. Trim the crust off the bread and slice it, then cut into cubes about 2.5 cm in size. Spread the bread evenly on a baking sheet and bake for 20 minutes, until golden brown. Let cool completely before using.
- 2
Step 2
2. Meanwhile, heat the cream and milk over high heat until boiling. Remove from heat and add chopped chocolate. Let it sit for 1 minute, then whisk the mixture together and set aside. In a medium bowl, whisk the eggs, egg yolks, sugar, and salt with a whisk. Gradually add 1/2 cup of the dairy mixture and continue whisking. Slowly add another 1/2 cup of the mixture and whisk again. Then add the remaining mixture and whisk thoroughly. Grease a baking dish with butter. Place the toasted bread into the dish and pour the chocolate mixture over the top.
- 3
Step 3
3. Cover the pan with plastic wrap and press the bread down with your hand to ensure it soaks evenly in the mixture. Place the pan in the refrigerator for about 8 hours. Gently stir the mixture occasionally.
- 4
Step 4
4. Preheat the oven to 160 degrees. Bake the pudding for 60–70 minutes. Let it cool in the mold for 15 minutes.
- 5
Step 5
5. In a large bowl, use a mixer to whip the cream at high speed. Add sugar and whip into a thick foam. Add vanilla extract and whip. Drizzle the pudding with caramel sauce, top with whipped cream, and serve.