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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.
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 —The Editors
Serves: 6
Ingredients
-
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
Directions
- 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!
- This recipe is a Community Pick!
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Pudding|Bourbon|Chocolate|Milk/Cream|Make Ahead|Dessert
47 Reviews
Easy and delicious! Will definitely make it again! For those who needed to know, I measured out the bread cubes and 4 packed cups is about 6 oz of a baguette, cut into 1/2-3/4" cubes.
My changes: doubled the recipe and baked in a glass 9x13 pan, used skim milk, granulated sugar, Ghiarardelli semi-sweet chocolate chips, and mix of bourbon and Irish whiskey (ran out of bourbon). I also followed suggestions and added about 1C of dried tart cherries soaked in Irish whiskey. I would've liked to have more cherries, but I love dried cherries. I had to bake for an additional 15 min for the pudding to set in the middle.
I served it with an Irish cream sauce I pulled from epicurious.
http://www.staceysnacksonline.com/2010/11/best-orange-chocolate-bourbon-bread.html
(not sure why that commenter was so disappointed......bread pudding is bread, eggs and milk and whatever else you want to add.....no rules!).