Chocolate Ginger Bread Pudding

I received a complimentary copy of "More" magazine in the mail the other day and it included some wonderful chocolate recipes. More's tag line is, "The magazine for women of style and substance".Well, I'm not sure about that in my case!.. but this chocolate bread pudding sure has style and substance. (Although I'm not sure they were referring to their recipes!)

This bread pudding has a creamy custardy texture and the use of bittersweet chocolate makes it not too sweet. It also includes candied ginger and although the recipe relies on this ingredient, ground ginger is also included, I would opt to omit the ginger. Both my son, Kris and I felt the addition of the bits of candied ginger in the pudding didn't compliment the chocolate flavor and we didn't care for the chewy bits of ginger throughout. But if you love ginger, perhaps you'll want to keep it in the recipe. Either way, this pudding is a rich, creamy dessert that's so easy to make and best served warm with some cream or maybe whipped cream on top...but oh so good for breakfast cold, just out of the fridge!

Butter the bottom and sides of a 2 quart shallow baking dish and set it aside.

Cut up the bread into cubes, trimming the tough crusts from the bottom of a brioche loaf, if using.

Chop the bittersweet chocolate.

Then place the milk and cream in a small saucepan and set over medium heat and bring to a bare simmer.

Turn off the heat.

Add the chopped chocolate and let it sit for 5 minutes. Stir til chocolate is completely melted, then set aside.

Whisk the eggs, yolks, sugar, vanilla, fresh ginger and ground ginger in a large bowl til well combined.

Once the chocolate mixture has all melted...

Whisk it very slowly into the egg mixture.

Pour the mixture over the bread cubes.

Stir in the crystallized ginger, if using.

Stir well to combine.

Pour the mixture into the prepared baking dish and cover with buttered foil. Let it sit while the oven is preheating.

Then preheat your oven to 325.

Once the oven's ready, bake for 35 to 45 minutes, or til custard is set.

Chocolate Ginger Bread Pudding ( from "More" Magazine, Nov. 2010 issue)


Serves 8

1 loaf brioche or challah ( 10 to 12 ounces)

2 cups milk

1 cup cream ( I used heavy cream)

8 oz. bittersweet chocolate, chopped

2 large eggs

2 large egg yolks

1/2 granulated sugar

1 tsp. vanilla

1 tsp. grated fresh ginger

1/2 tsp. ground ginger

3 tbsp. diced crystallized ginger, plus slivers for serving (optional)

Confectioners' sugar or heavy cream

1. Butter bottom and sides of a shallow 2 qt. baking dish.

2. Trim tough crusts from bottom of brioche loaf and cut into 3/4" to 1" cubes. Place in a large bowl and set aside.

3. Combine milk and cream in a small saucepan. Set over medium heat and bring to a bare simmer. Turn off heat and add the chopped chocolate. Let it sit for 5 minutes. Stir chocolate til completely melted. Set aside.

4. Whisk together eggs, yolks, sugar, vanilla, fresh ginger and ground ginger in a large bowl til well combined.

5. Very slowly, whisk in chocolate mixture.

6. Pour over brioche cubes.

7. Stir in crystallized ginger, if using.

8. Pour mixture into prepared baking dish and cover with buttered foil. Let is sit while the oven is preheating.

9. Preheat oven to 325. Bake for 35 to 45 minutes, or til custard is set. Let it cool slightly. Dust with confectioners' sugar and serve warm with heavy cream and slivers of ginger ( opt.).