Chocolate Espresso Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Have you ever walked by Market Street’s bakery and thought “I want it all”?

You have too? YES!!

Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is the challah bread.

Challah bread is a traditional Jewish bread that is served on the Jewish Sabbath. It is a golden, light and sweet bread that is easily recognizable by its braided exterior.

Typically I reach for a baguette or sourdough, but not on this occasion. I have decadent plans for this golden beauty: Chocolate Espresso Bread Pudding with homemade chocolate syrup.

Challah bread is perfect for a dessert bread pudding because the bread itself is sweet. It also has an airy texture that when combined with custard (a half and half egg mixture) and baked results in an irresistible dessert.

Besides chocolate, one of the other key components of this bread putting is the espresso. Instant espresso powder is used to create coffee flavor throughout the desert. Not sure where to find instant espresso? No worries! It is easily found next to the ground coffee and coffee beans at Market Street.

Chocolate Espresso Bread Pudding is a warm, comforting dessert. It’s perfect for a sweet bite at lunch or after dinner. Pair with vanilla ice cream and top with a homemade chocolate syrup (or store bought if making chocolate syrup isn’t your thing). It will become a go-to dessert that everyone will love.

Now, next time you walk past the array of bread at the Market Street bakery no doubt you will lock eyes on the Challah bread and think about this Chocolate Espresso Bread Pudding.

Chocolate Espresso Bread Pudding

Yield: makes 6 servings

For the Bread Pudding

4 eggs

3/4 cup sugar

2 cups Lucerne half and half

1 teaspoon vanilla extract

4 tablespoons cocoa powder

2 tablespoons instant coffee

6 cups challah bread, crust removed and cubed into 1 inch pieces

chocolate syrup, for topping (see recipe below)

vanilla ice cream, for serving

1) Heat the oven to 350 degrees.

2) In a large bowl, whisk the eggs and sugar until well combined. Set aside.

3) In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes.

4) After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add 1/2 cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half.

5) Add the cocoa slurry and the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes.

6) Strain the cocoa half and half into a medium sized bowl.

7) While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed.

8) In a steady stream pour the remaining cocoa half and half into the custard, whisking continually.

9) Stir well and set aside.

10) Place the challah into a square baking pan. Pour the custard over the challah bread. Be sure that the tops of the bread are coated by the custard. Place in the oven and cook for 50 minutes, or until the custard is set.

11) Remove the bread pudding. Let cool for 5 minutes.

12) Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).

For the Chocolate Syrup

1 cup cocoa powder

pinch of salt

1 cup sugar

1 teaspoon vanilla extract

1 tablespoon light corn syrup

1 cup water

1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally.

2) Combine the vanilla and salt into the simple syrup. Stir well.

3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly.

4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally.

5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.