I’ve mentioned, I think, more than once about how much I love bread. I love it so much that I wish I could live in a house made of it, with a nice crusty roof and pillow-y walls that I could reach out and eat whenever I fancy. I realize this is practical as a house made of cheese, but then again, that’s what dreams are made of. Bread and cheese houses.
Combine my love of bread with my love of chocolate, and that, my friends, is the love that I bring to you today.
Chocolate bread pudding.
What?!
Yes, you heard me. Chocolate bread pudding. Not only does it have chocolate and bread, but it also has coffee. And Kahlua. And whipped cream.
I would request this be part of my last meal. Or maybe my entire last meal. With a side of fries.
The only thing that would make this better is if I added peanut butter to it. I haven’t, but that’s a goal to work towards next time I make it. And I will make it again. In fact, I make this at least one a month during the winter months. Of all of the favorites I’ve presented to you, this one sees the most plate time in my actual life.
Given my penchant for healthy eating, the reason that this regular enters the Buddha rotation is that this decadent, mouth watering, mind blowing dessert contains no cream. Or butter.
HOLD THE PHONE. WHAAAAT?
I’m not kidding. I wouldn’t do that to you.
What I will do is show you pictures of how amazing it is so that you go out and make it. And you will want to go make it right now.
Serves about 1 of me (or 5 normal people)
- ½ pound (about half of a bakery loaf) of your favorite bread, cut up into cubes. I used honey wheat for this one, but a good French bread works too. I’ve even used baguettes.
- 2 cups milk
- 3 eggs
- ¼ cup Kahlua
- ½ tsp espresso powder
- Splash coconut extract (about ½ tsp? I never measure. I just shake, shake, shake)
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 2 TB, heaping, cocoa powder
- 1/3 cup sugar
- 1/3 cup brown sugar
- 4 ounces of your favorite dark chocolate, chopped (or 2 handfuls of chocolate chips, about ¾ cup)
- You’re going to hate me. This is not an exact recipe. It’s all to taste, so I’m sort of guessing. ..
- About ½ cup heavy whipping cream
- A few shakes of cinnamon
- About ½ tsp vanilla
- About 2 TB sugar
- Allow the cubes of bread to get a little stale. Let them sit on the counter overnight, or at least for a few hours. If you’re crunched for time and just can’t wait that long, spread single layer on a baking sheet until just toasted, enough to dry them out and allow it to absorb all the amazing liquid.
- Preheat the oven to 325F.
- In a large bowl, mix together the milk, eggs, Kahlua and extracts.
- In a separate bowl, mix together the cinnamon, sugars and cocoa. Whisk the dry into the wet.
- Stir in the chopped chocolate.
- Place the bread in a greased baking dish. I use a round casserole, but you can use anything that is approximately 8 x 8. Pour the mixture evenly over the bread cubes; let stand, pressing down occasionally for at least 30 minutes, or until the bread has absorbed most of the liquid. I’ve even done this the night before and let it sit in the fridge for a while.
- Bake for 1 hour, or until set (a tester will come out clean). Serve warm with whipped cream.
- Make the whipped cream by beating the cream with the whipped cream ingredients until moderately stiff peaks form. Keep tasting the whipped cream to desired sweetness and flavor.
- If you want to be even more awesome, top with some salted caramel. When I eat this, I don’t mess around.
I just ate all of mine. I’m so depressed its all gone.
