Chocolate Bread Pudding with Creme Anglaise

February 15, 2010
4 Ratings
  • Serves 6
Author Notes

When my mother would serve this dessert, we would never say a word. We were too busy eating. I am not kidding, our big talkative family would be stone silent except a few yums and groins escaping our lips. I have had the same reaction to this recipe when I have made it. It is simply one of those winning recipes that you make over and over again. My brother likes to serve the bread pudding with coffee liqueur and whipped creme, but my mom always serves this with Creme Anglaise and that is the way I like it. —MyCommunalTable

What You'll Need
  • Chocolate Bread Pudding
  • 6 slices firm white bread, such as challah
  • 1 cup whole milk
  • 1 whole vanilla bean, split lengthwise
  • 2 beaten eggs
  • 1 cup sugar
  • 1/2 cup cocoa
  • Creme Anglaise, classic style
  • 2 cups half & half or whole milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 4 large egg yolks, at room temperature
  1. Chocolate Bread Pudding
  2. Remove the crust and cube the bread. Reserve in a stainless steel bowl. Scrape out the insides of vanilla bean and add with the husk to milk in a saucepan. Scald the mixture and pour bread cubes in a bowl.
  3. Whisk together the sugar and cocoa in another bowl and then whisk in the eggs until a chocolate paste is formed. Add the chocolate mixture to the bread and combine with a spatula until all signs of the white disappear.
  4. Pour the mixture in a buttered casserole and bake in a water bath for 40-45 minutes at 350F.
  5. When scooping out individual servings, top with Creme Anglaise. Served warm is my favorite.
  1. Creme Anglaise, classic style
  2. Set a large fine strainer over a medium bowl and place the bowl in a shallow pan of cold water.
  3. In a large saucepan, combine half & half and vanilla bean over moderately low heat just until tiny bubbles appear around the rim, about 5 minutes.
  4. In another medium bowl whisk the egg yolks and sugar until just combined. Whisk in half of the hot half & half in a thin steady stream. Pour the mixture into the sauce pan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, about 4 to 5 minutes. Immediately strain the sauce through the strainer in the bowl that is in the cold water bath to stop the cooking. Scrape the vanilla seeds in the mixture. Serve immediately, pouring over warm bread pudding.

See what other Food52ers are saying.

  • drbabs
  • MyCommunalTable
  • WinnieAb

3 Reviews

drbabs August 9, 2015
Hey Elizabeth! I made this (doubled) for a big party last night and it was delicious (although I missed your comment about checking it early, so I think it was a little overcooked). I didn't even make the creme anglaise--I just sprinkled it with powdered sugar and cut it into squares. Really good, super easy. Thanks!
MyCommunalTable February 21, 2010
I realized that I wanted to add that it is important to check the bread pudding earlier then later. Overcooked breadpudding is so disappointing. I start checking in 30 minutes. Every oven is different.
WinnieAb February 15, 2010
I adore creme anglaise and this does indeed sound wonderful!