This week's Tuesdays with Dorie (TWD) recipe was chosen by Lauren of Upper East Side Chronicle: Four Star Chocolate Bread Pudding. It's a classic bread pudding, but with a chocolate based custard instead of vanilla. And just to add a little more interest, there are some raisins (or cherries) sprinkled throughout.
The recipe was easy enough, as most bread pudding recipes are. I have nothing against raisins, but I used dried cherries instead of raisins because the idea of a flavor similar to 'chocolate covered cherries' sounded great.
I had read that some folks felt that there was way too much liquid in this recipe, so I cut the amount of milk from 3 cups back to 2-1/2 cups. When I first poured the custard over the bread, it still looked like too much, but after the 30 minute waiting period, the bread had soaked up all the moisture nicely! Thankfully, this reduction in milk did not result in a custard that tasted too eggy.
I'm not quite sure how Dorie's bread stayed so white, as mine became mostly all brown from the chocolate custard. This made for a not so photogenic piece of bread pudding, but it was delicious nonetheless. I initially served it with a simple dusting of confectioner's sugar on top, but tomorrow I think I'll have it with some whipped cream. If you like bread pudding and you like chocolate, I'd recommend you try this.
Thanks Lauren, for choosing this recipe - I love bread pudding and this was different from anything I've ever had before. If you would like the recipe, you can find it here. Make sure you visit the TWD Blogroll to see what everyone else thought about this chocolately treat!
* Recipes notes:
- I used 2 cups of whole milk and 1/2 cup of skim milk, reducing the total amount of milk by 1/2 cup.
- I used semisweet chocolate instead of bittersweet.
- For more tips, click here.