0 (0)


Warm chocolate bread pudding

Warm chocolate bread pudding
Gina Ferazzi / Los Angeles Times

Dear SOS: Ocean Avenue Seafood in Santa Monica has a delicious warm chocolate bread pudding dessert. Can you get the recipe? Frankie Almanza Los Angeles Dear Frankie: This bread pudding is rich with thick, almost pudding-like custard and deep chocolate ... Read more

Total time: 1 1/2 hours, plus drying time for the bread | Serves 6 to 8
  • 1 (1-pound) loaf brioche bread, cut into 1-inch cubes (about 10 cups)
  • 6 1/2 ounces dark chocolate, preferably Callebeaut
  • 2 3/4 cups heavy cream
  • 3/4 cup whole milk
  • 1 2/3 cups sugar
  • 1 vanilla bean, split and scraped
  • 10 egg yolks
  • Butter for greasing the loaf pan
  • Whipped cream, for garnish
  • Mint sprigs, for garnish

Step 1Set the bread cubes on a large baking sheet overnight to dry out. Alternatively, toast them in a 200-degree oven for 30 minutes, then cool to room temperature.

Step 2Melt the chocolate in a medium bowl set over a pot of simmering water, stirring occasionally. When the chocolate is melted, remove from heat and set aside.

Step 3In a large saucepan, whisk together the cream, milk, sugar and vanilla bean (scraped seeds and pod). Bring the mixture to a strong simmer over medium heat. Remove from heat and discard the vanilla pod.

Step 4Whisk the egg yolks in a large bowl. Slowly add the hot cream mixture to the yolks, whisking, to temper the yolks and form a custard base. After the cream mixture is fully incorporated, whisk in the melted chocolate.

Step 5Toss the bread cubes with the custard base to fully coat. Set the mixture aside for 30 minutes, tossing every 10 minutes or so, to allow the cubes to soak in the custard. Meanwhile, heat the oven to 375 degrees.

Step 6Grease a large (9-inch by 5-inch) loaf pan with butter. Gently press the bread and custard mixture into the pan. You might have a little custard or bread or both that will not fit into the loaf pan; discard any leftovers. Loosely cover the pan with foil (butter the underside of the foil so the bread mixture does not stick to it).

Step 7Place the loaf pan in a larger baking pan, and fill baking pan with hot water to cover the sides of the loaf pan by two-thirds.

Step 8Place the baking pan in the oven and bake until the custard is set, about 45 minutes. Serve the bread pudding warm, or cool and reheat before serving. The restaurant cools and slices the bread pudding, then rewarms the slices before serving.

Step 9Serve the pudding with whipped cream and a sprig of mint.

Note: Adapted from Ocean Avenue Seafood.


Golden Butter Mochi
Golden Butter Mochi

Faith Willinger’s tomato salad
Faith Willinger’s tomato salad

Flaky pie dough
Flaky pie dough

My father's cranberry sauce
My father's cranberry sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Lemon-Pistachio Cake
Mango and passion fruit sorbet
Scones with roasted strawberries
Hot fudge sauce