Triple Chocolate Bread Pudding with Creme Anglaise is a deliciously decadent dessert. Cubes of buttery brioche bread are soaked in custard and three types of chocolate are added in before baking to make a delicious bread pudding recipe that is worth every calorie. As if that’s not enough, it is served with a creme anglaise – a sauce that tastes like melted ice cream.
Bread Pudding with Creme Anglaise
Bread Pudding is one of those desserts people just don’t make very often anymore, since carbs have been deemed the devil and all… So of course I’ve decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.
I figure this is the perfect indulgence after a month of Lenten sacrifice. It would make a great dessert anytime, quite honestly. It is one of the easiest desserts to make because it requires very little effort and it does not demand hours of babysitting to ensure perfection. Thank you Very Much…
For this bread pudding, I prefer brioche (brioche is a buttery, eggy bread) but if you can’t find it use challah bread. If you are lucky enough to live near a good bakery, ask them for the “eggiest” bread they have if they don’t bake brioche.
There really isn’t much to it: cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?
Triple Chocolate Bread Pudding
Now, the sauce does require a bit more effort, but if you’re not into that day, skip it. The bread pudding is good enough to stand on its own, however I won’t lie… the addition of the sauce transforms this to ethereal goodness. This is one of those desserts you make once or twice a year. It is not exactly diet food, so I wouldn’t recommend eating this very often, but boy is it worth it when you do.
How to make bread pudding
One Sunday, when I was working at the restaurant in the wee early hours, I had a craving for something sweet. It is essentially a Cardinal Sin in restaurants to make something for yourself and no one else, so I knew if I was going to bake something, it had to be enough to share with the class. Thankfully, I found a loaf of brioche that was on its way out and I knew it was destined to become bread pudding.
Cubing the bread up the day before is best, but if you didn’t plan ahead (usually me!), dry it out in the oven for a bit before soaking it. Then simply make your custard, toss everything together and let it soak for about an hour, or longer if patience is your thing, and bake. It really is that easy. This is a great recipe for beginning bakers, as it is very forgiving. The sauce may be a little more complicated, but it is by no means a difficult recipe.
FOR THE BREAD PUDDING
FOR THE CREME ANGLAISE
To Make the Bread Pudding
To Make the Creme Anglaise