Chocolate Bread Pudding with Walnuts and Chocolate Chips

Chocolate Bread Pudding with Walnuts and Chocolate Chips - epicurious.com

4 cups 1-inch cubes egg bread with crust (about 6 ounces) - I just used french/italian bread
1 1/4 cups semisweet or bittersweet chocolate chips, divided - I used both semi and bittersweet
1/2 cup walnuts, toasted, broken into 1/2-inch pieces - I don't like crunchy pudding, omitted

1 cup heavy whipping cream, divided - I didn't have whipping cream, I just used half & half
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk - in halving this, I used a whole egg yolk. I can't split it in half.
1/2 cup sugar

Lightly sweetened whipped cream

Preparation

Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.

Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.

Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. I think I overbaked it, but it still turned out well :)

Bon Appétit | January 2007

Carolynn Angle