Bourbon Chocolate Bread Pudding
A well-coordinated set of ingredients -- wouldn't you like a dress made with these colors?
The ingredient that makes the pudding in bread pudding: eggs!
student epicure calls for dark chocolate and not too much sugar so the bread pudding isn't too sweet.
Merrill shows off her coordination, pouring milk into the eggs as she whisks!
We used Bulleit Bourbon, and plenty of it.
The chocolate and dried bread cubes are combined first with the raw (turbinado) sugar.
And then the milk and eggs, and together they macerate for 45 minutes.
Then in they go into a baking dish. student epicure doesn't butter the dish but if you do, the pudding will come out easier when serving.
It's a little ragged looking in the baking dish, but what it lacks in beauty it makes up for with flavor.
We check the pudding for doneness by pressing on a bread cube in the center of the pan and if it springs back, the custard is set and the pudding is done.
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Author Notes: Bread pudding is the ultimate comfort food for me. I don't like desserts that are too sweet, so I use dark chocolate here and only a moderate amount of sugar. This is not a dessert for children -- the bourbon definitely adds a kick! There are only a handful of ingredients, so I try to use the best quality possible: local farm fresh eggs, the best chocolate I can afford, and a really good loaf of French bread. My experience has taught me that you can cut corners on the bourbon. My favorite to use is Rebel Yell. - student epicure - student epicure
Food52 Review: Amply boozy yet not too sweet, we liked student epicure's unabashed take on the bread pudding. The dessert takes about 5 minutes to put together (not counting 45 minutes of soaking, during which time you can assemble the rest of your meal). And it calls for ingredients that you probably have lying around the house (if you don't have bourbon -- why don't you! -- you can use rum). We see this as the perfect impromptu dinner party dessert. - A&M - A&M
Serves 6
- 2 cups whole milk
- 4 eggs
- 1/3 cup bourbon
- 8 ounces 72% dark chocolate, chopped
- 4 cups day-old French bread cubes (packed)
- 1/2 cup turbinado sugar
- Preheat oven to 350.
- Whisk together milk, eggs, and bourbon. In a large bowl, combine the liquids with the chocolate, bread cubes, and sugar. Toss to coat and set aside to soak for about 45 minutes. Gently stir once or twice while soaking.
- Pour mixture into a 1.5 quart baking dish. Bake for about 40 minutes or until the custard has set and the top of the pudding is slightly crispy (be careful not to overcook). Serve warm or at warm temperature.
- Your Best Bread Pudding (Sweet, not Savory) Contest Finalist!
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about 1 month ago Marisa R
I have tried to make bread pudding twice now...onece it was quite dry so I the next one I soaked overnight although it was really moist I think it could have been too mushy...what's the correct texture supoosed to be like...My English friends say originally is was quite dry..the American was is way creamier
10 months ago crispylikechicken
I made this bread pudding (absolutely delicious) and added a simple bourbon sauce on top- it was delicious and impressed my friends =)
12 months ago Betty N
I don't have any bourbon on hand, but as soon as I can, will purchase it to make this lucious sounding bread pudding. However, I do have toasted bred cubes, done recently to save left over bread and have the toasted cubes for bread pudding adn other dishes calling for bread cubes. Will they work in this recipe? BettyN
over 1 year ago LivedinItaly
I, like veronique, found the end product dry. I use a second thermometer in the oven to ensure proper temperature but think it may be the amount of bread used. "4 cups day-old French bread cubes (packed)" can vary depending upon how tightly 'packed' on fills the cup. I do believe the use of weights, when possible, will provide a more consistent result. One question I have is if the baking dish was buttered before pouring in the mixture?
about 1 year ago student epicure
sorry to hear the product turned out dry! i agree that weights are helpful and i will add them next time i make this, as i have a newly acquired kitchen scale. the pudding is definitely very liquidy and moist before i put it in the oven. i don't butter my dish -- i always use a le creuset casserole dish.
over 1 year ago fitfish25
delicious, thank you! I pre-soaked dried cherries and it tasted great. :-)
about 2 years ago MZG
This is a delightful weeknight dessert. I substituted dark chocolate chips in lieu of shaving a chocolate bar, making the preparation even easier. I also used Challah (we get a loaf every week courtesy of my son's school so we always have a surplus) with good results.
almost 2 years ago student epicure
so glad you enjoyed it! and lucky you, having a surplus of challah!
about 2 years ago Stacey Snacks
I have a similar recipe on my site, but I add some orange marmalade to the bread w/ the chocolate and bourbon. I use Blanton's or Woodford Reserve bourbon and this recipe is the best! We love it, it's my go to bread pudding.
http://www.staceysnacksonline...
(not sure why that commenter was so disappointed......bread pudding is bread, eggs and milk and whatever else you want to add.....no rules!).
almost 2 years ago student epicure
nice! love the orange-chocolate combo...i'll definitely have to try it! (i'm actually starring at a bottle of blanton's in it's velvety bag as i type...)
about 2 years ago elizabethpollet
hi! i was wondering if it was ok if it soaked longer in the fridge. i'd love to make it earlier in the day and just pop in oven from the fridge while people were eating dinner. is that a no no? thanks!
about 2 years ago student epicure
i just got back from vacation and saw your question now! you know, i honestly don't know. i worry the bread might get too mushy and lose some of its texture...but at the same time, there is so much egg that it does form a good custard, which might compensate. my gut sense is that it might not work, but if you experiment and it does, do let me know!
about 2 years ago spiffypaws
This is an elegantly simple recipe to make, and just as good to eat. I wouldn't change a thing. It was so good, I had it for breakfast this morning. Is that a bad???
about 2 years ago student epicure
so glad you enjoyed it! and no, not bad at all to eat for breakfast. in fact, i do that myself =)
about 2 years ago healthierkitchen
Glad this just popped up on my screen. I've saved it and will make it the next time I need a special dessert!
about 2 years ago student epicure
great! let me know how it goes!
over 2 years ago fitsxarts
this is soooo delicious. i used a can of low-fat coconut milk from traders joe's and 1/4 c. heavy cream to replace all the whole milk. and only 3 eggs, since that's all i had and we're stuck in a blizzard here. it's going to be hard to make the dish last a few days...
over 2 years ago student epicure
yum! coconut milk sounds like a wonderful addition! so funny -- i was going to make this for my classmates at school, but was snowed in so i couldn't buy the ingredients. stay warm!
over 2 years ago Megalania
Great success! I doubled this recipe except for the chocolate, of which I only had 11 oz of 78% cocoa. It had a great balance of intensity and mildness, and was pleasantly not too sweet or rich. I wish we had any leftovers so that I could have this for breakfast. I would be curious to taste the difference with a nicer bourbon than Evan Williams...
over 2 years ago student epicure
so glad you enjoyed it! i'll be honest, i've never tried it with a nicer bourbon -- let me know if you do!
over 2 years ago lpcooks
I made this last night and it came out wonderful. The only thing I would adjust is the amount of chocolate. I added 6 oz, but I would have just put in 3 oz. There was such a lovely boozy taste but I felt like it was masked by the chocolate. But a great dessert, especially since it is so easy to prepare.
over 2 years ago lpcooks
Could I make this in individual ramekins? Or would it cook incorrectly?
about 3 years ago Teri
I just made this for my friend for dinner and she requested it as her birthday cake. I added some dried cherries and I think, because of Japanese labeling, adding light brown sugar instead of raw. But no worries. It was wonderful. Thanks for the recipe! May all our birthdays be so bourbon-y.
about 3 years ago student epicure
Wonderful! So glad you enjoyed it and what a brilliant idea to add the dried cherries. I will have to try that! What kind of cherries did you use? Did you pre-soak them?
about 3 years ago Teri
ooo, pre-soaking. Next time, I'm giving those cherries a bath in the bourbon!
about 3 years ago Jennifer Ann
I made this recently and it was a hit with everyone - so deliciously boozy, and custardy without being too sweet or heavy. A really great recipe.
about 3 years ago student epicure
Wonderful -- so glad you enjoyed it!
about 3 years ago veronique
This recipe looked very promising, but my fiancé and I were both disappointed. I'm an experienced cook, I followed the recipe carefully (which I rarely do), and even bought first-rate chocolate. The final product was dry and overly rich. It died a slow death in our fridge. Bread pudding needs a real custard and should not (in my mind) be gussied-up with too many other flavors. I found a vastly better recipe on the Cooks Illustrated site (I'm a subscriber and have no other connection to them):
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Serves 8 to 10. Published March 1, 2010. From Cook's Illustrated.
Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
1 (14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
9 large egg yolks
4 teaspoons vanilla extract
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter , melted
INSTRUCTIONS
1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
3. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
4. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.
about 3 years ago Food52
This is from your friendly editors at Food52.
Thank you for your comment, and we're sorry you didn't enjoy the pudding as much as we did. The pudding was tested 3 times by us, and several times by other community members who have commented about their positive experience here. It could be a matter of taste -- certainly, some people like less chocolate than others -- or some small variation, the type of bread used, that resulted in your disappointment. We love feedback and simply encourage it to be supportive of the community's effort to celebrate great cooking and learn from others. Perhaps next time you can try your hand at tweaking the recipe you didn't like and adding your notes to the comments section or your new recipe to the database, where it will be seen by others.
about 3 years ago curlycake
This was delicious! I made it last night, and convinced my husband that it was no worse than french toast for breakfast in the morning.
about 3 years ago PFossil
Made this last night for a group of seven, assuming that two of the very skinny women would only eat a bite. Wrong! I could have made a double recipe and we'd still have finished the whole fantastic, chocolatey, boozy concoction. A real keeper, this one.
about 3 years ago Orsino27
This recipe has it all: the taste and feel of melted chocolate, a hint of bourbon as a bass note, and an incredibly satisfying warmth. Easy to put together, and easy to eat - I've had three servings in the last 12 hours, dessert, breakfast, snack. And I'm looking forward to more after I go dancing tonight.