Bread Pudding (With Chocolate Sauce)
It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.
This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!
This recipe will serve 6
- 20 slices French bruschetta (cut into about ¼ in thick)
- 3 cup whole milk
- 6 Tbsp sugar
- 2 Tbsp corn starch
- 4 Tbsp butter (at room temperature, use as needed)
- 2 tsp vanilla extract
- ⅛ tsp cinnamon powder (dalchini powder)
For Chocolate Sauce (optional)
- ⅓ cup chocolate chips (semi-sweet)
- ⅓ cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp crystal sugar (for garnishing)
For chocolate sauce
Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.
In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
Preheat oven to 350 degrees F.
I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.
- Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
- If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
- This is an easy recipe to make my family loved it. Give it a try.