Jeremy Vincent’s chocolate bread pudding recipe

This chocolate variation of a humble bread and butter pudding is sure to get your mouth watering.

Just desserts: Chocolate bread pudding cooked by Jeremy Vincent. Picture: Dannika Bonser

Chocolate has a lot to answer for.

It’s either high on your list of “favourites”, or high on your list of “mustn’ts” for reasons of so-called dieting.

I don’t know many people who don’t like chocolate, although one or two of my friends prefer the rich, dark variety to milk chocolate.

Good chocolate cakes are a much-sought-after recipe, while the likes of chocolate cheesecake, chocolate sauce (great over vanilla ice-cream) and, of course, chocolate fudge, are not far behind.

Here’s another winner that I often put in front of guests. It’s a variation on one of my favourite winter desserts — the humble bread and butter pudding.

My friends usually tuck into this when it arrives at the table.

Picture: Dannika Bonser

CHOCOLATE BREAD PUDDING

Serves 6

6 cups bread cubes (2cm crouton size, from fresh white bread)

1 cup heavy cream

250g dark cooking chocolate, grated

½ cup sugar

5 large eggs, separated

1/3 cup unsalted butter, at room temperature

1 tbsp vanilla essence

½ tsp ground cinnamon

Pinch salt

 

Pre-heat the oven to 180C (160C fan). Lightly butter a deep 23cm round baking dish.

Place the bread cubes in a large mixing bowl.

Heat the cream in a small saucepan. Add the chocolate and cook, stirring occasionally, until completely dissolved. Place the mixture in a food processor fitted with a steel blade. Add the sugar, egg yolks, butter, vanilla and cinnamon and process until smooth.

Pour the mixture over the bread cubes.

Place the egg whites and a pinch of salt in a separate bowl and whisk or beat with an electric mixer until the whites form stiff peaks.

Gradually add the whites by hand to the chocolate mixture and gently combine until incorporated. Place in the baking dish.

Place the baking dish in a bain-marie (a roasting dish is ideal) filled with enough hot water to surround the pudding dish halfway up its side. Bake for 35 minutes, or until the pudding just begins to set.

While the bread is warm, scoop out individual servings. Serve with whipped cream flavoured with vanilla essence and icing sugar.

WHICH CHOCOLATE?

THE quality of chocolate varies and in cooking it pays to buy good quality brands that have a high quantity of cocoa butter (around 50 per cent).

STORING CHOCOLATE

IF YOU have more than you need, or can eat, chocolate is best stored long-term in the freezer, well wrapped in foil. Allow it to come to room temperature before using.

MELTING CHOCOLATE

WHEN melted on its own over direct heat, chocolate will quickly become dry and grainy and will stick to the bottom of the saucepan. Always use a double boiler or the microwave to melt chocolate. When melted with other ingredients, such as the cream in the chocolate bread pudding recipe, gentle direct heat can be used, although it is important to stir the mixture as the chocolate melts.

Grating chocolate before melting can greatly assist the speed at which a large piece of chocolate will melt, but never be tempted to turn up the heat to a fierce level.

When melting in a microwave, don’t cover the container as condensation may form and ruin the melting process. Don’t be tempted to over-do the microwave timing. Microwave-melted chocolate will retain its shape and needs stirring to arrive at a smooth sauce.

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