Cooks in 1 hour and 0 minutes
Hands On Time:
4 cups heavy cream
1 pound fresh bread crumbs, from about 7 slices of bread
11 ounces bittersweet chocolate, finely chopped
8 large egg yolks
1/2 cup sugar
2 teaspoons vanilla
Clear Caramel Sauce
1 1/3 cups sugar
1 cup water
Vanilla ice cream, for serving
To make the bread pudding: Heat the oven to 325 degrees. Lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter. Serve the warm bread pudding topped with vanilla ice cream and drizzled with the warm caramel sauce.
Bring a teapot of water to a simmer.
Place the bread crumbs and chocolate in a large bowl.
In a medium saucepan, bring the cream to a boil over medium heat. Meanwhile, in a medium bowl, whisk together the egg yolks and the sugar. While whisking constantly, pour about 1 cup of the hot cream into the egg yolk mixture. Whisk until smooth, then pour the egg yolk mixture into the saucepan of cream and whisk until smooth. Remove the saucepan from the heat and whisk in the vanilla. Pour the cream mixture over the bread crumbs and chocolate and stir until the chocolate has melted.
Transfer to the prepared pan. Place the pan in a roasting pan lined with a kitchen towel. Pour the simmering water into the roasting pan so that it comes about 1 inch up the sides of the smaller baking dish. Bake the bread pudding until set in the center, 30 to 40 minutes.
Meanwhile, make the caramel sauce: In a medium saucepan, combine the sugar with 1/2 cup of the water. Cook over high heat, swirling occasionally to dissolve the sugar, and bring to a boil. Continue to boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add the remaining 1/2 cup water and swirl to dissolve. Transfer the caramel to a heat-resistant glass or ceramic bowl. Let cool slightly.
To make the bread pudding: Heat the oven to 325 degrees. Lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter.
Serve the warm bread pudding topped with vanilla ice cream and drizzled with the warm caramel sauce.
Per serving: 876 calories (percent of calories from fat, 70), 14 grams protein, 56 grams carbohydrates, 7 grams fiber, 73 grams fat (42 grams saturated), 376 milligrams cholesterol, 363 milligrams sodium.
Any recipe that starts with a quart of heavy cream has just got to be good. And this one just keeps getting better, with bittersweet chocolate and an easy-to-make caramel sauce.
The bread pudding can be prepared ahead and stored in the refrigerator. Reheat in a 325 degree oven or in the microwave. The caramel sauce will solidify over time, but it can be reheated in the microwave.
Recipe courtesy of Soho in Atlanta, Ga.
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