This recipe appears in:Chocoholic: Creamy Chocolate Raspberry Summer Pudding
Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding.
Notes: Use a good quality chocolate for best results. When the chocolate-egg mixture is cooking, it won't really thicken very much—just cook for 30 seconds or so to make sure the egg is cooked. This recipe can also be made in an 8 x 8-inch square pan. Trim bread and cut each piece in half. Layer into pan as directed below and garnish with raspberries on top. This dessert is even softer after the second day.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 1 1/4 cups whole milk, divided
- 1 large egg
- 3/4 cup cream
- 10 ounces semisweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 2 cups raspberries, divided
- 4 tablespoons seedless raspberry preserves
- 10 to 12 slices white bread
- Chocolate syrup or sauce to garnish
In small bowl, whisk 1/4 cup milk with egg; set aside. In medium saucepan, heat remaining milk, cream, and chocolate over medium heat, stirring, until chocolate is melted.
Whisk a cup of hot chocolate mixture into egg mixture. Return it all back to the saucepan and continue to cook, stirring, just until slightly thickened, about 30 seconds (see note). Don't bring to boil. Remove from heat, stir in vanilla, and keep warm.
In small bowl, mash 1 cup raspberries with fork. Stir in preserves until combined; set aside. Using a round cutter the same diameter as the mug (or ramekin) you plan to use, cut out approximately 24 circles of bread.
Spoon a tablespoon of the warm chocolate sauce into the bottom of each mug and place a bread disc on top, followed by a teaspoon of raspberry mixture and 2 tablespoons of the chocolate sauce. Continue to layer bread, raspberry mixture, and chocolate sauce, until the mugs are filled, finishing with chocolate sauce. Scraps of bread can be used to fill the mugs as well.
Chill for at least 8 hours, or preferably overnight. To serve, eat directly out of the mug, or run a knife along the inside of each cup and turn out onto plate. Garnish with remaining fresh raspberries and chocolate syrup.