Indulgent and luscious, this bread pudding is an ideal centrepiece for brunch or the ultimate sweet afternoon treat. The best part is that it uses up two perennial holiday leftovers: day-old bread and decadent chocolates.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2014
MethodCrème Anglaise: In heavy saucepan over medium heat, heat cream with milk just until bubbles form around edge. In bowl, whisk together egg yolks, sugar and salt; gradually whisk in cream mixture. Return to pan; cook, whisking constantly, over medium-low heat, until thick enough to coat back of spoon, 3 to 5 minutes. (Do not boil.) Immediately strain through fine-mesh sieve into bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 24 hours.
Arrange bread in 8-inch (2 L) square baking dish. Whisk together milk, cream, sugar, eggs and vanilla; pour over bread. Cover and refrigerate for 2 hours.
Make-ahead: Refrigerate for up to 12 hours.
Sprinkle chocolates over bread mixture, lightly pressing to submerge. Bake in 350 F (180 C) oven until light golden and knife inserted in centre comes out clean, 50 to 55 minutes.
Let cool for 10 minutes; serve warm with crème anglaise.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 311 mg
- Sugars 27 g
- Protein 13 g
- Calories 502.0
- Total fat 30 g
- Potassium 218 mg
- Cholesterol 254 mg
- Saturated fat 12 g
- Total carbohydrate 47 g
- Iron 16.0
- Folate 35.0
- Calcium 16.0
- Vitamin A 29.0