Several years ago (when Nigella Lawson took the USA by storm) I purchased a copy of How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking. I have long been drawn to Nigella’s comfortable demeanor and ‘come as you are‘ attitude in the kitchen. I figure she wouldn’t mind if I tweaked her already delicious concoction of egg-bread-butter and gooey chocolate goodness by adding extra chocolate into the mix. Chocolate Bread Pudding Recipe
What you’ll need from the market:
3-4 stale pains au chocolat – chocolate croissant work too!
2 1/4 cups Milk
2 1/4 cups Heavy Cream
3 Tablespoons Sugar
1 large Egg
4 large Egg Yolks
1/2 teaspoon Vanilla Extract
*additional dark chocolate pieces or semi-sweet chocolate chips*
Preheat the oven to 325 degrees.
Cut up the pains au chocolat into slices 1 inch thick and arrange them in the dish. *You may add semi-sweet morsels or bits of additional chocolate at this point in the recipe. I know I always do!*
Pour milk and cream into a pan and bring it almost to it’s boiling point. Whisk the egg, yolks and sugar together in a separate bowl. When the milk and cream mixture is nearly boiling, pour it over the eggs and sugar, whisking continually. Add vanilla and pour over pain au chocolat. Leave it on the countertop to soak up the liquid for 10 minutes.
Transfer to the oven and cook for 45 minutes, or until the pudding is softly set.I’ve made this dessert many, many times over the years. It’s best served hot out of the oven during the cold Winter months. In my experience, this dish is devoured quickly and wins rave reviews from all of those that I know and love.
Images via Vintage Recipe Smith, Real Simple, Woman’s Day, 10Thirty, and the Examiner. As always, you can click any of the images in this post to be redirected to each of their individual chocolate croissant bread pudding recipes.