Chocolate Bread Pudding Drizzled With Heavy Cream
6 cups of 1/2 to 1 inch bread cubes (from day-old anadama, oatmeal, challah,
cinnamon, white bread or a combination)
1-1/2 cups heavy cream
6 ounces semisweet chocolate, grated
2 ounces unsweetened chocolate, grated
1/2 cup sugar
5 large eggs, separated
1/2 cup unsalted butter; at room temperature
1 tablespoon vanilla extract
Pinch kosher salt
Preheat the oven to 550 degrees F. Lightly butter an 8 x 8-inch baking dish.
Place the bread cubes in a large mixing bowl. Place 1 cup cream in a small
saucepan and cook over low heat until it is warm. Add the chocolates and cook
until they are completely dissolved, about 5 minutes. Place the cream and
chocolate mixture in a food processor fitted with a steel blade and blend. While
the machine is running, gradually add the sugar egg yolks, butter and vanilla
and process until smooth. Pour the mixture over the bread cubes.
Place the egg whites and salt in an electric mixer fitted with a whisk and beat
until they form stiff peaks. Gradually fold in the whites, by hand, to the
chocolate mixture, and gently combine until incorporated.
Transfer to the prepared baking dish and place in a larger roasting pan filled
with 2 inches of water. The baking dish should be surrounded by a bath of hot
water. Transfer the roasting pan to the oven and bake until the pudding just
begins to set, about 55 minutes.
Serve warm in individual bowls or cups, drizzled with the remaining 1/2 cup