CookEat Recipe
Bread and Chocolate Pudding
A cold, softly aerated chocolate bread pudding cooked in a water bath.
Method
Steps
Step 1
Gather the ingredients: 100 g fine white bread, thinly sliced; 70 g caster sugar; 40 g dark chocolate, finely grated; 20 g butter for the pudding, plus 10 g for the mould; 400 ml whole milk; 3 eggs, separated.
Step 2
Put the thin bread slices in a heatproof bowl and pour over the boiling milk. Cover and let soak for about 2 hours in total. As soon as the mixture has cooled enough, refrigerate it to finish the soaking; do not leave warm milk standing for the full period. Press bread and milk through a sieve into a saucepan to make a uniform mixture.
Step 3
Add the sugar, 20 g butter and grated chocolate. Cook, stirring frequently, until it boils gently, then continue for about 3–5 minutes until smooth and slightly thickened. Remove from the heat, transfer to a shallow bowl and cool promptly until lukewarm.
Step 4
Heat the oven to 150°C and butter a smooth mould of about 1 litre with the extra 10 g butter. Mix the yolks into the cooled chocolate base. Whisk the three whites to firm peaks and fold in gently. Pour into the mould.
Step 5
Stand the mould in a roasting tin with hot water reaching halfway up its sides. Bake for about 40–55 minutes, adjusting for the mould depth, until set and at least 74°C in the centre. Remove from the water bath, cool promptly and refrigerate within 2 hours. Chill for at least 3 hours until thoroughly cold, then unmould. Keep refrigerated and use within 2 days.
Step 6
Optional custard covering: whisk 2 additional yolks with 50 g additional sugar, then gradually add 250 ml additional milk. Heat gently, stirring continuously, until it coats a spoon at about 80–82°C and reaches at least 74°C; do not boil. Stir in a quarter-teaspoon vanilla extract just before removing from the heat. Cool promptly and refrigerate within 2 hours. Pour the cold custard over the unmoulded cold pudding shortly before serving.
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