"Bread pudding is an awesome dessert. But dark chocolate bread pudding is awesome on a different level. Top it with some gooey salted caramel sauce and it’s just plain amazing."
Dark Chocolate Bread Pudding with Salted Caramel Sauce
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Recipe Description
Bread pudding is an awesome dessert. But dark chocolate bread pudding is awesome on a different level. Top it with some gooey salted caramel sauce and it’s just plain amazing. One more thing, cook it in a smoker or charcoal grill over charcoal and it will pick up just a hint of smokiness. It may well be the best thing that ever came out of your smoker.
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Prep time: 15mins
Cook time: 1hr
Serves or Makes: 10
Recipe Card
ingredients
Bread Pudding
- 1 cubed 1 inch loaf brioche bread
- 1 cups heavy cream
- 2 1/4 cups whole milk
- 8 ounces chopped bittersweet chocolate
- 5 large eggs
- 1 1/2 cups sugar
- 1/2 cups Dutch-process cocoa powder
- 2 teaspoons vanilla extract
- seeds from one vanilla bean
- 1/2 teaspoons sea salt
- 1/2 cups chopped pecans
ingredients
Salter Caramel Sauce
- 1 cups granulated sugar
- 1/2 cups room temperature salted butter
- 3/4 cups heavy cream
- 1 teaspoons sea salt
Method
Step 1
Arrange the bread cubes in a single layer on a cookie sheet fitted with a wire rack. Preheat the oven to 225°F. Bake for 30 minutes. Allow to cool.
Step 2
Heat heavy cream and milk in a medium saucepan over low heat until simmering. Place the chopped chocolate in a medium bowl and add the simmering milk and cream. Let it rest for 5 minutes for the chocolate to melt, then whisk to combine. Cool for 10 minutes to avoid ruining the eggs in step 3.
Step 3
Whisk together the eggs, sugar, vanilla extract, vanilla bean seeds, cocoa powder and salt until smooth. Using a slow drizzle, slowly add the chocolate cream mixture while whisking constantly. Remove 1/3 of the mixture and set aside. Add the bread cubes to the remaining mixture and stir to coat.
Step 4
Grease a 12” cast iron skillet or 9 X 13 pan. Add the chocolate bread mixture to the skillet and spread evenly. Pour the reserved chocolate mixture over the top. Cover and allow to rest at room temperature for 40 minutes. This allows the chocolate to soak through the bread to ensure there are no white spots where the chocolate did not soak in.
Step 5
Preheat the smoker to 350°F (using charcoal but no wood chips) or preheat the oven to 350°F. Cover the bread pudding loosely with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 - 20 minutes. The bread pudding will be done when a toothpick inserted is mostly dry, not wet, and the top is somewhat crisp. Allow to rest 5 minutes before serving.
Step 6
Heat sugar in a medium saucepan over medium-low heat stirring constantly. When the sugar has melted, add the butter and stir constantly until combined. Cook 1 minute without stirring, then add the heavy cream. Stir to combine. Cook for 1 minute then remove from heat. Stir in the salt and allow to cool for a few minutes. Serve over hot bread pudding.