RCI-DS.001.0074.001
Bittersweet Chocolate Bread Pudding
Purchased from the Young Estate in Sparks, Nevada in 1990. The notation on card says this was "Paw-Paw's favorite dessert". Dated 1916.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- stale breadcrumbs¾ cups
- 2 cups
- bitter chocolate1 ounce
- 1 cup
- ½ teaspoon
- ½ teaspoon
- 1 unit
- ⅓ cup
- ½ teaspoon
Method
1
Preheat the oven to 350°F (175°C). Pour the scalded milk over the stale breadcrumbs in a large mixing bowl and let sit for 5 minutes to soften the breadcrumbs.
2
Chop the bitter chocolate into small pieces. Add the chocolate, 1 cup sugar, salt, and ½ teaspoon vanilla to the breadcrumb mixture and stir until well combined.
3
Pour the slightly beaten egg into the chocolate-bread mixture and fold gently until fully incorporated.
4
Pour the mixture into a buttered baking dish suitable for 4 servings. Smooth the surface with a spoon.
5
Bake at 350°F for 30-35 minutes, until a knife inserted near the center comes out with just a few moist crumbs.
6
Remove from the oven and let cool for 5-10 minutes. The pudding will continue to set as it cools.