"I recently was in Waxhaw, outside of Charlotte, and discovered a great restaurant—Dearstyne's Bistro," writes Suzanne Hoover of New Hill, North Carolina. "I would love to know how to make the chocolate bread pudding."
This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)
Step 2
Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
