Chocolate Raspberry Bread Pudding

So when I was a kid I remember my grandfather loving bread pudding.  I never knew what it was, but in typical ignorant child fashion I heard "bread pudding" and turned my nose up at it.  It was not until I became culinary aware that I realized that bread pudding is pure magic. 

I think bread pudding is really overlooked and snubbed by foodies and I have no idea why.  It is economic, versatile and when done right it is what dreams are made of. 

I wanted to post something chocolaty for Valentine's Day.  I ran the idea past my boyfriend who told me I should "throw some red in it" to be festive.  Thus, the addition of raspberries came to fruition and man oh man does it work. 

I dare you not to love this.

Chocolate Raspberry Bread Pudding

Prep plus soak time:  3 hours 25 minutes
Bake Time:  45 minutes
Serves:  8-10

Ingredients:

6 cups bread pieces*
1 1/2 cups chopped semisweet chocolate
3/4 cup white sugar
1/4 cup light brown sugar
1/2 cup dark cocoa
3 cups half and half
6 large eggs
tsp vanilla
pinch of salt
6 oz package raspberries
1/2 cup semisweet chocolate chips
Glaze:
2 TBSP butter
1 cup powdered sugar
tsp vanilla
tsp amaretto or brandy
2-3 TBPS half and half

Method:

Tear the bread into large bite sized pieces**

Heavily butter a 9x13 glass baking dish. 



Toss the bread with 1/2 cup of chocolate chips and 3/4 container of raspberries.  Pour into the buttered baking dish. 

Combine chopped chocolate, cocoa, sugars, 1 1/2 cups of half and half, salt and vanilla into a medium pot.  Simmer until just warmed through to the point that the chocolate has completely melted. 

Crack 6 eggs into remaining 1 1/2 cups of half and half and whisk in a large bowl. 

Slowly add the warm chocolate mixture to the egg mixture, whisking the whole time. 

Pour the custard mixture over the bread being sure to soak each piece of bread evenly.  Top with remaining raspberries and press into the bread slightly. 

Cover tightly with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight. 

Preheat oven to 325 degrees.  Allow bread pudding to come to room temperature while the oven preheats. 

Bake uncovered for 45 minutes.  Allow to set for at least 10 minutes before serving. 

While pudding is cooling slightly, make the glaze. 

In a small pot heat butter, amaretto or brandy until melted completely.  Gradually whisk in powdered sugar.  It will look mealy.  Gradually add a TBSP of half and half until a thick pour-able consistency.  Remove from heat and pour hot glaze over warm bread pudding. 


* 6 cups of bread is basically a loaf of bread.  I used ciabatta and it worked fabulously.
**  Tearing the bread vs. cutting into cubes makes for a wonderful texture.  The rustic craggly tops poking out are divine!


Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.

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