Here it is, the completely, and utterly unhealthy bread recipe that I discuss in Episode 6 of the podcast. I adapted this from Epicurious’ Bread Pudding with Spiced Rum Sauce. I absolutely recommend putting a little extra effort into this and actually shaving the chocolate. Chocolate chips are too heavy, and will ultimately fall to the bottom of the glass, leaving very large pools of tarry, viscous goodness. Sure, there’s nothing wrong with that, but the chocolate will not be uniform throughout the dish.
For those people worried that there will be too much saltiness in their dessert, don’t worry. You can barely tell it’s pretzel bread in most bites. And if you’re still worried, leave off the crushed pretzels in the final step.
Chocolate Covered Pretzel Bread Pudding (serves 12)
- 8 large eggs
- 3 1/2 cups whole milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, grated
- 1 1-pound loaf pretzel bread, cut into 1-inch cubes
- ¼ cup crushed pretzels of choice (optional)
- Butter 13x9x2-inch glass baking dish.
- Whisk eggs in large bowl to blend.
- Add milk, sugar, cream, and vanilla; whisk to blend well.
- Stir the grated chocolate into the mixture.
- Stir in bread.
- Pour mixture into prepared baking dish.
- Cover and refrigerate 2 hours.
- Preheat oven to 350°F.
- Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Check pudding by inserting a knife through the middle and it should come out clean.
- Cool slightly (pudding will fall). Pour chocolate sauce (recipe below) over mixture. Sprinkle with crushed pretzels if using. Serve warm or cold.
Chocolate Sauce (makes about 2 cups)
- 1 cup whipping cream
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1 teaspoon vanilla
- In a medium saucepan over low heat, stir whipping cream and chocolate until smooth, about 15 minutes.
- Stir in vanilla. Serve warm.
Yes, but I still think Lily White Pudding Daughter is a more evocative name than Chocolate Covered Pretzel Bread Pudding.
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