Photo by Courtesy of Classic Stars Desserts
I know, it doesn't really matter what I write here because your attention is 100-percent focused on the delectable dessert pictured to the left. Let's break it down, though, shall we? Chocolate. Caramel. Bread. Pudding. I like all four of those things separately; I never dreamed there would be a recipe where they all join forces for pure dessert heaven. Make this chocolate caramel bread pudding from Classic Stars Desserts for your weekend treat!
Makes: 6 servings
6 large egg yolks
4 large whole eggs
1/4 teaspoon kosher salt
1/2 cup water
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups 1/2-inch-cubed chocolate cake
Preheat the oven to 325°F.
In a bowl, lightly whisk together the egg yolks, whole eggs, and salt. Set aside.
In a heavy, nonreactive saucepan large enough eventually to hold the cream, stir together the water and sugar. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase the heat to high and cook, without stirring, until the mixture becomes a golden amber. (See page 000 for tips on making caramel.)
While the sugar is cooking, put the cream in a small, heavy nonreactive saucepan and place over medium heat until small bubbles appear around the edges of the pan, then remove from the heat.
As soon as the caramel is golden amber, remove from the heat and let the bubbles subside for a few seconds. Stir in about 1/4 cup of the hot cream. Be careful as you stir, as the caramel will bubble up when you add the cream. Continue to add the cream about 1/2 cup at a time, stirring and waiting for the bubbles to subside before adding more. Once all the cream has been added, whisk the caramel cream into the reserved egg mixture. Then whisk in the milk.
Place the chocolate cake pieces in a 9-by-13-inch baking pan. Pour the caramel custard evenly over the cake.
Bake until a knife inserted into the center comes out almost completely clean, 30 minutes. Serve warm.
The bread pudding may be made up to a day ahead. It will keep for several hours at room temperature, or cover and refrigerate if keeping overnight. Reheat in a 325°F oven for about 15 minutes.
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