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Chocolate bread pudding with crème Anglaise- 12/03/11

Bread Pudding is an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added.

Nowadays, you will find that bread puddings are fancier. Special breads such as Brioche, Challah, Croissant, or fresh bread are used to make pudding for maximum flavor.   And unlike bread puddings of the past, the bread is moisten in a rich  custard made of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man's pudding! It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.

I opted to make a chocolate bread pudding and I served it with a crème Anglaise.


The Bread pudding are best eaten hot or at least warm.  Serve it with a cold crème Anglaise and it does create a nice contrast between cold and hot.


A nice cup of coffee is also great with the bread pudding.


Close look at the Bread pudding.


Preparation work..

For the Bread pudding

1 loaf of favorite bread (white)

3 cups heavy cream

140g granulated sugar

80g of bittersweet chocolate

100g yolks

1 pinch salt

For the crème Anglaise

1 Cup half and half
3 Tablespoons of  sugar
2 egg yolks

A pinch of salt




Cut off crusts of bread.

Cut into long strips and then dice bread into 1/2-inch cubes.

In large sauce pot, boil the heavy cream and sugar.  Add the chocolate to the hot cream and whisk.

Keep whisking until even and smooth.

Add yolks and salt, and whisk until uniform.

Pour the chocolate mixture over the bread.

Mix it together.

Preheat the oven 350 degrees and bake for 30 minutes.

Freshly out of the oven...

Cut the Bread pudding into wedge and serve with a spoon of crème Anglaise. 

For the crème Anglaise click on link to see preparation


Filed as: Chocolate

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