Ultimate Chocolate Bread Pudding

Name: Ultimate Chocolate Bread Pudding
Ingredients: 1 tablespoon plus 1/2 cup butter, divided; 2 cups (12 ounces) semisweet chocolate chips; 1 cup packed light brown sugar; 3 large eggs; 2 cups whole milk; 1 tablespoon vanilla extract; 2 teaspoons instant espresso powder; 1/2 teaspoon salt; 1 pound egg bread or challah, cubed; 1/2 cup heavy whipping cream; 1 large egg yolk; 1/2 cup packed light brown sugar; 1/8 teaspoon salt; 2 tablespoons butter; 1/4 cup chopped pecans, toasted; 1/4 cup flaked coconut, toasted; 2 to 3 teaspoons brandy, optional; 3/4 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1 to 2 tablespoons brandy, optional

20 ingredients

5 steps

Ingredients

1 tablespoon plus 1/2 cup butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

Directions

1

Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat.
2

In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes.
3

Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool.
4

For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form.
5

Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

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