Desserts Plates

Bobby Flay’s Chocolate Bread Pudding

February 7, 2017
Bobby Flay's Chocolate Bread Pudding

Let me start off by saying this is not one of those quick and easy, one pan desserts that you can simply throw together last minute like these cookies. I make Bobby Flay’s Chocolate Bread Pudding only once or twice a year, and the rest of the time I spend daydreaming and counting down days (or coming up with occasions) until I can make it again. This is one of those desserts that I simply have ZERO self control over. I can literally eat the whole pan by myself; hence why I don’t trust myself to make it often! And even when I do, it’s always when we have company. This is NOT a low calorie or healthy dessert by any means. And you will have a lot of dishes to wash after the prep work.

Bobby Flay's Chocolate Bread Pudding

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All warnings aside, I can’t even begin to describe how delicious this chocolaty bread pudding is! So, SO worth it in the end. You will be happy to wash any amount of dishes for this incredible dessert. Using french bread, toasting it in the oven, and then tossing it in ganache helps to coat the bread and yields a texture that is chewy and gooey without being at all mushy. It’s an incredibly rich dessert that’s the pure definition of comfort food. Top it off with a little ice cream or whipped cream, or eat it straight from the pan (like I do).

Bobby Flay's Chocolate Bread Pudding

*This recipe was adapted from Bobby Flay’s recipe in “Throwdown! with Bobby Flay”. I have made some minor changes along the way to make it my own but gotta hand it to Bobby Flay for such an amazing recipe to start with!

Ingredients for Bobby Flay’s Chocolate Bread Pudding:

Chocolate Ganache:
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
Bread Pudding:
1 loaf french bread
3 tablespoons butter, melted
2 1/2 cups heavy cream
2 cups coconut milk (or regular milk)
1 1/4 granulated sugar
2 teaspoons vanilla extract
6 oz. bittersweet chocolate, chopped
4 eggs + 2 egg yolks

Directions for Bobby Flay’s Chocolate Bread Pudding:

For Ganache: In small saucepan, bring cream to a simmer over medium heat and pour over chopped chocolate. Allow to sit for 1 minute and whisk until smooth. Set aside and keep warm.

Bobby Flay's Chocolate Bread Pudding
For Bread Pudding: Slice bread into bite sized pieces and drizzle with 3 tablespoons melted butter. Toss to coat and bake on un-greased cookie sheet at 350° until slightly golden, approximately 14 minutes.

Bobby Flay's Chocolate Bread Pudding
Meanwhile, in saucepan over medium-high heat, combine cream, coconut milk, sugar, and vanilla. Whisk until all sugar dissolves and bring to a simmer. Add chocolate and whisk until melted. Remove from heat.

Bobby Flay's Chocolate Bread Pudding

Bobby Flay's Chocolate Bread Pudding
In a separate bowl, whisk eggs and egg yolks. In a slow but steady stream, add the warm chocolate mixture into the eggs, whisking quickly while doing so to make sure eggs don’t cook and scramble.
Toss bread cubes in chocolate ganache, making sure each square is covered.

Bobby Flay's Chocolate Bread Pudding

Bobby Flay's Chocolate Bread Pudding
Pour egg custard on top of the bread cubes, mixing a few times to make sure each square is covered and submerged. Allow to soak for 30 minutes-1 hour, checking back frequently to make sure bread is submerged with custard.

Bobby Flay's Chocolate Bread Pudding
Transfer to a casserole dish and cook in a water bath for 1 hour at 325° until set but center still jiggles a bit.

Bobby Flay's Chocolate Bread Pudding

Remove from oven and allow to cool a few minutes before servings in individual ramekins with a scoop of vanilla ice cream or some homemade cardamom vanilla whipped cream.  Or save a dish, and just dig straight in with a spoon. That’s my personal preferred method of eating this dessert!

XOXO,

Irina

Bobby Flay's Chocolate Bread Pudding

Bobby Flay's Chocolate Bread Pudding

Bobby Flay's Chocolate Bread Pudding

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Bobby Flay's Chocolate Bread Pudding

Bobby Flay’s Chocolate Bread Pudding

Ingredients

    Chocolate Ganache:
  • 6 oz. bittersweet chocolate, chopped
  • 1 cup heavy cream
    Bread Pudding:
  • 1 loaf french bread
  • 3 tablespoons butter, melted
  • 2 1/2 cups heavy cream
  • 2 cups coconut milk (or regular milk)
  • 1 1/4 granulated sugar
  • 2 teaspoons vanilla extract
  • 6 oz. bittersweet chocolate, chopped
  • 4 eggs + 2 egg yolks

Instructions

    For Ganache: In small saucepan, bring cream to a simmer over medium heat and pour over chopped chocolate. Allow to sit for 1 minute and whisk until smooth. Set aside and keep warm.
    For Bread Pudding: Slice bread into bite sized pieces and drizzle with 3 tablespoons melted butter. Toss to coat and bake on un-greased cookie sheet at 350* until slightly golden, approximately 14 minutes.
  1. Meanwhile, in saucepan over medium-high heat, combine cream, coconut milk, sugar, and vanilla. Whisk until all sugar dissolves and bring to a simmer. Add chocolate and whisk until melted. Remove from heat.
  2. In a separate bowl, whisk eggs and egg yolks. In a slow but steady stream, add the warm chocolate pudding mix into the eggs, whisking quickly while doing so to make sure eggs don't cook and scramble.
  3. Toss bread cubes in chocolate ganache, making sure each square is covered.
  4. Pour egg custard on top of the bread cubes, mixing a few times to make sure each square is covered and submerged. Allow to soak for 30minutes-1 hour, checking back frequently to make sure bread is submerged with custard.
  5. Transfer to a casserole dish and cook in a water bath for 1 hour at 325* until set but center still jiggles a bit.
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6 Comments

  • Reply Jen G February 12, 2017 at 5:47 pm

    How large a loaf of bread? Or how many cups of torn bread? Looks delicious.

    • Reply Jen G February 12, 2017 at 6:18 pm

      Would sourdough bread work?

      • Reply Yuli & Irina February 13, 2017 at 2:19 pm

        Hi Jen,
        Although I personally have never tried it with sourdough bread before, it should work just fine! Let me know how it turns out for you!

    • Reply Yuli & Irina February 13, 2017 at 2:23 pm

      This is just a standard loaf of french bread. It was approximately 8-10 cups of cubed bread. Hope that helps!

  • Reply Erin May 24, 2017 at 7:05 pm

    Can I make this the night before and refrigerate it? If so, what times, temps, etc, change?

    • Reply Yuli & Irina May 30, 2017 at 2:19 pm

      Hey Erin! The texture will be a little softer if you have the bread soak up all the liquids overnight. If you’re ok with the texture change then it’s totally fine to prepare it in advance. Baking time and temperature will remain the same!

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