A FlickrMirror by Pomax

Making chcolate bread pudding

Or, my version of, which is a chocolate bread pudding cake of chocolatey death. You can stop halfway if you want proper chocolate bread pudding, but it gets even more fun if you don't immediately eat it and instead have it condense into pure chocolate bread cake goodness.

2015-04-04 17:33:13

I think it's chocolate bread pudding time

2 small, stale baguettes
milk to almost cover
three eggs
a cup of brown sugar (you could use molasses. You'd be a monster)
2 bars of quality 55% chocolate (~14 ounce)
half a stick of butter (The small four-sticks-to-a-carton sticks, not half a bar of butter; about 2oz or 60gr)

For some extra flavouring: 2 tablespoons of maple syrup, vanillin (don't use "real vanilla extract", prolonged baking is just going to destroy its complex flavours) and ground cinnamon.

2015-04-04 17:37:54

Mix. With your hands O_O

Squish the bread into the milk. Let it sit for 5 minutes. Repeat until the bread easily disintegrates between your fingers. Melt the chocolate and butter together (2m at low setting in the microwave should soften it up without baking it, then just stir it on the counter until reasonably smooth). Then mix in everything together.

2015-04-04 17:42:26

Looking good

Don't eat this. You could, but just... just don't. Or at least don't tell anyone. Or post vines to twitter or whatever.

2015-04-04 17:46:35

Pour

Let's use a nice borosilicate glass oven dish. We want heat to come in from all sides.

2015-04-04 17:49:53

We need more cinnamon

This is optional, but if you don't, I will hold you in less respect: dust that sucker with cinnamon. You're free to dust however you like, just make sure the whole thing' covered in a thin, thin layer of cinnamon.

2015-04-04 17:50:24

Seriously, thin.

You don't want to overdo the cinnamon, if you just pile it on you end up with a disgusting powdery crust. You have been warned.

2015-04-04 18:52:06

After an hour at 350F (180C)

That's looking pretty great.

Now, we *could*, theoretically, serve and eat this immediately, with some vanilla ice cream and hot rum or the like.

It would be delicious. I recommend you sometimes do this.

However, at this point a bread pudding is both a final product and mid-way to something amazing. So let's go with amazing and NOT eat it quite yet.

2015-04-04 19:42:03

let's have it cool down

Let's just have this bread pudding sit outside the oven for the next few hours eh?

2015-04-04 19:42:31

This is what happens

The light, fluffy bread pudding starts to compact into a rich, cake-like consistency instead. It's almost back to level with the oven dish after about 2 hours of cooling.

BUT WE'RE NOT DONE! Leave this thing to cool and compact overnight: it's worth it.

2015-04-05 08:40:13

After overnight cooling

After a night's worth of leaving it to do physics, we have a rather compacted bread pudding "cake".

2015-04-05 08:40:30

A look at the levels

Look at that compacting... it's even more compact than the batter we poured in the oven dish before baking O_O

This is going to be absolutely decadent.

2015-04-05 14:59:32

A serving suggestion

Let's have it with some mint/chocolate ice cream and a custard foam. Just buy the ice cream, you know what brand you like, and making custard foam is pretty much just "make custard with milk and custard powder, while constantly whisking". It's stupidly simple and people will think you're a genius in the kitchen. wait...

2015-04-05 14:59:45

A serving suggestion

Let's have it with some mint/chocolate ice cream and a custard foam. Just buy the ice cream, you know what brand you like, and making custard foam is pretty much just "make custard with milk and custard powder, while constantly whisking". It's stupidly simple and people will think you're a genius in the kitchen. wait...

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