Chocolate Bread Pudding With Creme Anglaise Recipe

Name: Chocolate Bread Pudding With Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Bread Pudding; 6 slices firm white bread, such as challah; 1 cup whole milk; 1 whole vanilla bean, split lengthwise; 2 beaten eggs; 1 cup sugar; 1/2 cup cocoa; Creme Anglaise, classic style; 2 cups half & half or whole milk; 1 vanilla bean, split lengthwise; 1/2 cup sugar; 4 large egg yolks, at room temperature

Servings: persons

Chocolate Bread Pudding
6 slices firm white bread, such as challah
1 cup whole milk
1 whole vanilla bean, split lengthwise
2 beaten eggs
1 cup sugar
1/2 cup cocoa
Creme Anglaise, classic style
2 cups half & half or whole milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature

1
Remove the crust and cube the bread. Reserve in a stainless steel bowl. Scrape out the insides of vanilla bean and add with the husk to milk in a saucepan. Scald the mixture and pour bread cubes in a bowl.
2
Whisk together the sugar and cocoa in another bowl and then whisk in the eggs until a chocolate paste is formed. Add the chocolate mixture to the bread and combine with a spatula until all signs of the white disappear.
3
Pour the mixture in a buttered casserole and bake in a water bath for 40-45 minutes at 350F.
4
When scooping out individual servings, top with Creme Anglaise. Served warm is my favorite.
5
Set a large fine strainer over a medium bowl and place the bowl in a shallow pan of cold water.
6
In a large saucepan, combine half & half and vanilla bean over moderately low heat just until tiny bubbles appear around the rim, about 5 minutes.
7
In another medium bowl whisk the egg yolks and sugar until just combined. Whisk in half of the hot half & half in a thin steady stream. Pour the mixture into the sauce pan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, about 4 to 5 minutes. Immediately strain the sauce through the strainer in the bowl that is in the cold water bath to stop the cooking. Scrape the vanilla seeds in the mixture. Serve immediately, pouring over warm bread pudding.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Chocolate Bread Pudding, 6 slices firm white bread, such as challah, 1 cup whole milk, 1 whole vanilla bean, split lengthwise, and more.

Yes, Chocolate Bread Pudding With Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Bread Pudding With Creme Anglaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions