Chocolate Miso Bread Pudding Recipes

CHOCOLATE MISO BREAD PUDDING

Steps:

• If your bread is not stale, preheat the oven to 200°F (93°C). Set a wire rack on a baking sheet. Cut the bread into 1 in (2.5 cm) cubes and arrange them on the rack. Dry the bread cubes in the oven until completely dry, 45 minutes to 1 hour. You can also dry the bread cubes overnight, on your kitchen counter at room temperature.
• Butter a 9 by 12 by 2 in (23 by 30.5 by 5 cm) rectangular baking pan. Add the bread cubes.
• Chop the chocolate and transfer half to a large mixing bowl with the instant coffee. Sprinkle the remaining chocolate and the cherries over the bread in the baking pan and fold in. Avoid leaving the bits of chocolate and cherries on top; they might burn during baking.
• Warm the cream in a small saucepan over medium-high heat. When the cream just starts to bubble, pour it over the chocolate in the large mixing bowl. Whisk until the chocolate mixture is completely melted and smooth. Transfer ½ cup (120 ml) of the chocolate mixture to a small mixing bowl. Add the miso and whisk until completely smooth, with no lumps. Pour the miso mixture into the large bowl with the chocolate mixture. Whisk in the milk, sugar, eggs, yolk, and salt until smooth. Pour the liquid over the bread cubes in the baking pan. Cover with plastic wrap and let it sit for 1 hour, or preferably overnight, in the refrigerator.
• When ready to bake, preheat the oven to 325°F (163°C). Unwrap the baking pan and discard the plastic wrap. Dot the surface of the pudding with the butter, then bake until the top is crisp and the pudding is firm, about 1 hour. Serve warm or at room temperature.
• Chocolate's flavor is enhanced by the addition of coffee. You can introduce deeper smokier notes depending on the type of chocolate and coffee used and the quality of the roast (both the coffee and chocolate beans are roasted).
• Miso gives this dish a boost of salty and sweet notes. You don't need to add salt, because miso contains salt.
• Tart cherries give a welcome spot of sourness to this sweet dessert.

CHOCOLATE BREAD PUDDING

Steps:

• Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
• Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
• Preheat the oven to 325 degrees F.
• Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

EASY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
• Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
• Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
• Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
• Serve pudding warm, drizzled with warm chocolate sauce.