Serious Eats: Recipes

Creamy Chocolate Raspberry Summer Pudding

[Photograph: Yvonne Ruperti]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/05/chocolate-raspberry-summer-pudding-recipe.html

© Serious Eats