Delia’s Chocolate Bread and Butter Pudding

23 May

Finished chocolate bread pudding

We had a rare visit from some extended family members this weekend, and took the opportunity to celebrate Father Spice’s birthday a few days early with a big dinner. Unfortunately (for me, that is), he isn’t a huge fan of cake, or most sweets, so the dessert was the trickiest part of the menu to plan. We considered a classic British summer pudding, but currants are difficult to find at the best of times in America, and apparently impossible this early in the season. So we decided to go for the not-quite-seasonal, but certainly delicious, chocolate bread pudding.
This recipe is from Delia Smith, basically the British equivalent of Julia Child. Whenever we’re cooking a big dinner at home, someone immediately suggests consulting “Delia.” As this recipe indicates, her recipes might not always be the healthiest, but she never lets us down.

I won't tell if you munch on those crusts

A couple notes on the recipe: I roughly increased it to fit our oval baking dish, about 12 inches lengthwise. I used four eggs (up from Delia’s three), but some of them were quite small and I think it would have been fine with three. The booze flavor does come through quite strongly, so if you’re not using it I would definitely add something like a teaspoon of vanilla. And lastly, this is definitely a make-ahead dish (perfect for dinner parties), as you want a lot of time for the sauce to soak in to the bread.

First layer of bread down

Chocolate Bread and Butter Pudding
Serves 10
Equipment: Double boiler or saucepan with heatproof bowl, ovenproof dish preferably a bit smaller than 9×13
Ingredients:
1 loaf good-quality white sandwich bread, 1 day old
7 oz (200 g) Dark chocolate, 75% cocoa solids
2 1/2 cups (625 ml) heavy cream
6 tbsp dark rum or amaretto
3/4 cup (155 g) super-fine/caster or granulated sugar
1 stick (113 g) butter
Good pinch of cinnamon
3 extra-large eggs
To serve: Chilled heavy cream
Method: Lightly butter your ovenproof dish. Remove the crusts from your slices of bread, and cut each slice into four triangles. Set aside. Place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a double boiler or a bowl tightly fit over a pan of simmering water. Make sure the bowl is not touching the water. Heat, stirring occasionally, until the butter and chocolate have melted and the sugar is dissolved. The mixture will not be homogenous. Remove the bowl from the head and stir well to amalgamate the ingredients better (the chocolate will probably have sunk to the bottom).
In a separate bowl, whisk the eggs. (I poured a little bit of the chocolate mixture into the eggs to temper them because I was worried the next step would cook them, but Delia doesn’t find this necessary.) Pour the chocolate mixture into the eggs and whisk very thoroughly to blend them together.
Pour about a 1/2 inch layer of the chocolate mixture into the base of the dish, and arrange half of the bread over the chocolate in overlapping rows. Next, pour half of the remaining chocolate all over the bread is evenly as possible. Arrange another layer of the bread triangles over the first. You may not use up all the bread. Finish by pouring the rest of the chocolate evenly over the top layer, and then gently press down the bread with a fork so that it is evenly covered in chocolate.

Ready to absorb all that chocolate-y goodness

Cover the dish with clingfilm and allow to cool at room temperature for about 2 hours, then transfer for the fridge to continue soaking for anywhere from 24 to 48 hours (longer is better).
When ready to cook, pre-heat the oven to 350F (180C). Remove the clingfilm and bake on a high shelf for 30-35 minutes. It is done when the top is slightly crunchy, but the inside should still be soft and squidgey. Let cool for ten minutes before serving with cold heavy cream.

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