Bitter & Blanc Bread Pudding
There’s something special about a good bread pudding. Rich, cozy, and perfect for the fall season, these individual servings are fantastic for holiday gatherings. And if you have any leftovers, they go wonderfully with your morning coffee—who says bread pudding can’t be for breakfast?
This recipe comes from the pastry kitchen at Dinogos. I’ll be heading there in early December for a relaxing getaway with my girlfriends, and I’m eager to try this dish on board and compare it to my homemade version below.
It’s called 'Bitter & Blanc' because of its two star ingredients—dark chocolate ganache and a smooth vanilla sauce. I was a bit hesitant about making these sauces at home, but they turned out surprisingly simple! After baking this at home and sharing it with my husband and friends, it was a huge hit. Here are a few quick tips for you.
Cooking Tips:
- One pint of heavy cream will cover the entire recipe, including both the bread pudding and the sauces.
- Start with the ganache since it will be the first layer at the bottom of your ramekins.
- While the bread pudding is baking, prepare the vanilla sauce.
- Keep a mason jar handy for any leftover ganache and vanilla sauce—they’re perfect for future recipes. Or, double the batch and give the sauces as thoughtful gifts this holiday season.
Bitter & Blanc Bread Pudding
- 1 cup dark or semi-sweet chocolate chips
- 1 pint heavy cream
- 2½ tsp vanilla extract
- 1 cup whole milk
- 1 tsp cornstarch
- 5 large egg yolks
- 6 tbsp butter
- 1 large loaf of Brioche Bread
- 1 cup white chocolate chips
- ⅓ cup sugar
- Preheat oven to 325°F.
- Trim the crust from the bread, dice it, and soak in heavy cream in a large bowl.
- For the ganache, heat 1½ cups heavy cream until simmering, pour over dark chocolate chips, add ½ tsp vanilla, and stir until smooth (about 5 minutes).
- In a saucepan, melt white chocolate chips with butter, set aside.
- In a mixing bowl, combine cream, sugar, yolks, and the melted white chocolate mixture on low speed.
- Add the soaked bread to the mix and combine well.
- Grease souffle cups with butter, dust with sugar.
- Add a layer of ganache at the bottom of each cup, then top with the bread mixture. Bake for 45 minutes at 325°F.
- While baking, prepare a vanilla sauce by boiling 1 cup of milk with 2 tbsp sugar. In a separate bowl, whisk 2 yolks with cornstarch, then gradually whisk in the hot milk and add 1 tsp vanilla. Return to saucepan, cook until thickened, and strain.
- Once baked, let the bread pudding cool slightly, dust with powdered sugar, and serve with vanilla sauce.
This post is part of my collaboration with Dinogo. As always, the thoughts and opinions shared are completely my own.
Evaluation :
5/5