White and Dark Chocolate Bread Pudding

With the holiday lights being strung all over the city and Thanksgiving several weeks behind us, I am quickly reminded how close the holiday season is.  Perhaps it is the colder weather or the lighter spirits that inspire me to bake at this time of year.

Each season I try out a new recipe for the holidays and this year is no exception.  Bread pudding is one of those desserts that requires minimal effort but has maximum payoff!  I have given this recipe to several of my clients who were quite inexperienced in the kitchen; and still they came out with an incredible result at the end.  This bread pudding is made with Hawaiian Bread, which gives the recipe a unique sweetness without a whole lot of added sugar.  The two types of chocolate in this dessert give something to talk about to the chocolate lovers of all kinds!

Add on a bit of warm vanilla ice cream and some whipped cream, sprinkle with some powdered sugar and enjoy a very sweet holiday season!


White and Dark Chocolate Bread Pudding


1 loaf of Hawaiian Bread

6 ounces of bittersweet (not unsweetened) or semisweet chocolate, chopped

6 ounces of imported white chocolate, chopped

4 large eggs

½ cup plus 4 tablespoons of sugar

2 teaspoons of vanilla extract

2 cups of whipping cream

½ cup of whole milk

nonstick vegetable oil spray

1. Combine bread, bitter- or semisweet and white chocolates in large bowl and toss to blend.

2. Using a hand whisk, beat eggs, ½ cup plus 2 tablespoons of sugar, and vanilla in another large bowl to blend. Gradually beat in 1 ½ cups of cream and milk.

3. Add cream mixture to bread mixture; stir to combine. Let stand for 30 minutes.

4. Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray.

5. Transfer bread mixture to prepared dish. Spread evenly. Drizzle with remaining ½ cup cream. Sprinkle with remaining 2 tablespoons of sugar.

6. Bake the pudding until edges are golden and custard is set in center (about 1 hour). Cool pudding slightly. *I actually cooked the bread pudding for 30 minutes the night before. Then on the day of the party I stuck it into the oven while we were having dinner. By the time we were ready to eat dessert, the chocolate was all gooey and melted!*

For more of the story please visit us at www.skyeventplanner.com or e-mail Mila at milaskyevents@gmail.com.

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