Double Chocolate Bread Pudding


Double chocolate. Two words guaranteed to put a smile on most faces. 

This recipe…? Low. Fat. From Ellie Krieger, the maven of tricking up, or should I say down… a stunning array of recipes. I’ve been making her tricked down version of Chocolate Pudding for ages and can vouch for the authenticity, or should I say taste, in her methods. With her particular culinary gift, she can take most any dish – and make it lighter in fat, lighter in calories. That’s a good thing. After all, not everyone wants to, nor is able to eat rich foods – most of the bread pudding recipes I found had whipping cream as the main ingredient.

The humble combo of low fat milk, cocoa powder, espresso powder & a small amount of good quality dark chocolate add up to a deep, rich chocolate flavour. It’s so rich in taste, you’re not gonna miss the cream.

When it takes a long time for me to try a new recipe, the results will often surprise me. In this case…. I now know why it’s taken me so long. When it comes to texture in foods, it really does matter to me, although most times there seems to be no logic. Take tomatoes. I adore them in every form… except for tomato juice. The texture of the bread pudding…? Hmmm. I now understand why it’s called a pudding. Actually…. it’s like a pudding with texture. Not sure that I particularly enjoyed it… but will defo try it again. There are so many ways to make it, both sweet & savoury, it would be unjust to dismiss it, or dare I say, any recipe, after just one try.

Double Chocolate Bread Pudding

The original recipe said to include the chopped chocolate in the milk/egg mixture… which meant it all sunk to the bottom of the bowl – so when pouring, it all ended up on top. Not that having all the chocolate on top was a bad thing, but I think I’d prefer it with the chocolate spread through more evenly. I think it would’ve been better off being added with the bread cubes; add half the bread, sprinkle on some chocolate and repeat. Let us know what you think. This recipe makes 4 servings, using one cup ramekins.

Ingredients:
1 1/2 cups low fat milk
1 egg
1 egg white
1 tsp. vanilla
1/4 cup white sugar
1 Tbsp. cocoa powder
1/2 tsp. instant espresso
1 T. hot water
1 1/2 oz. dark chocolate, coarsely chopped
2 cups of 1-inch ‘staled’ multigrain bread (or bread of your choice, I used Calabrese)

Preparation:
In a bowl large enough to hold all the ingredients, whisk together the milk, eggs and vanilla.
In a small bowl, combine the cocoa, espresso and hot water.
Add the cocoa mixture to the egg mix, and combine. Then stir in the sugar.
Lightly spray the ramekins and distribute half the bread in each, then sprinkle in half the chopped chocolate.
Layer again, using bread and chopped chocolate, then pour in the egg & milk mixture, dividing evenly among the ramekins. Squish the bread down into the egg mixture.
Let sit for 20 minutes for the bread to absorb the liquid.
Place the ramekins in a baking dish and fill halfway with hot water.
Place carefully in a 325º oven and bake for approx. 35 minutes – check to see if they’re done by tilting the ramekin to check for any liquid.
Let cool somewhat and serve warm – with a simple dusting of icing sugar, a dollop of yogurt, some raspberry sauce, etc.