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Warm Bread Pudding with Hot Fudge Sauce
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| By Duff Goldman |
| Makes one 9" x 13" baking dish |
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Bread Pudding Ingredients:
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1 pound of stale bread like brioche or challah, sliced into 3/4" cubes
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1/2 cup butter
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1 1/2 cups cream |
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1 1/2 cups milk |
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2/3 cup light brown sugar |
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1/3 cup granulated sugar |
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1 tablespoon vanilla extract |
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4 eggs
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1 teaspoon salt |
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2 1/2 teaspoons cinnamon |
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1 1/4 teaspoons nutmeg |
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1 1/4 teaspoons cloves |
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Fudge Sauce Ingredients:
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Note: you can serve this warm, or make it the day ahead and serve it cooled!
Makes 2 cups
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1 cup + 2 tablespoons granulated sugar |
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3/4 cup milk
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1 cup butter |
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1 1/2 teaspoons vanilla extract |
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Pinch of salt |
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1 cup cocoa powder |
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Method for Bread Pudding:
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1.
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Preheat the oven to 375°F. |
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2.
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Slice bread into 3/4 inch slices. (If you don’t have a stale loaf, slice the cubes a day before you plan on making the pudding and leave out on the counter).
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3.
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Butter your 9" x 13" baking dish. Fill the dish with the cubed bread until just below the brim. Set aside.
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4.
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Combine the butter, cream, and milk in a pot and place over low to medium heat. Let the butter melt completely, then take the pot off the heat.
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5.
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As the butter melts into the cream mixture, combine the light brown sugar, granulated sugar, vanilla extract, eggs, salt, and spices into a large heatproof bowl. Whisk the ingredients together until the eggs are completely combined.
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6.
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Temper the sugary egg mixture with the warmed butter mixture. Using a ladle or metal measuring cup, slowly whisk in the warmed butter mixture into the sugary egg mixture. Go slowly at first until the bowl feels warm on the outside, then finish adding the warmed butter mixture. Whisk until all of the ingredients are combined.
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7.
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Using a ladle or liquid measuring cup, pour the pudding mixture over the ramekins, filling each until just below the brim. Make sure to continue to whisk the pudding mixture as you pour them into the baking dish as the spices will settle to the bottom!
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8.
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Bake in the oven for 20-25 minutes until the bread pudding is just set: the bread on top should be slightly crispy and browned.
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9.
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Take out of the oven and let cool slightly. Remove the bread pudding from the oven and let cool slightly. Cut into squares and serve with a big ol' scoop of vanilla (or any other flavor you’d like) and drizzle the fudge sauce on top!
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Method for Fudge Sauce:
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1.
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In a large pot, combine the granulated sugar, milk, butter, vanilla extract, and salt, place mixture over low to medium heat. Let the butter melt completely and take off the burner. |
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2.
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In a bowl, sift the cocoa powder, making sure there are no large chunks.
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3.
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Once butter has melted, add the sifted cocoa powder to the pot. Using an immersion blender, or a whisk, combine the ingredients until you see no cocoa powder globs.
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4.
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Serve warm and drizzle on top of your bread puddings, or make a day ahead!
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