This luxurious dessert showcases one of Michael Recchiuti’s favorite chocolates, Valrhona’s Grand Cru Manjari Dark chocolate. This ultra-premium 64% cacao chocolate is made of Criollo and Trinitario cacao beans from Madagascar. It is highly aromatic with a distinctive chocolate flavor and an intense bouquet of red berries. Even though you can use another premium dark chocolate, Michael suggests you go out of your way to try the Manjari–you’ll definitely taste the difference. Look for Valrhona in gourmet and specialty food stores.
Valrhona Chocolate Bread Pudding
6 to 8 servings
Recipe courtesy of Recchiuti Confections
Ingredients:
- 1 ½ cups Valrhona Manjari chocolate, coarsely chopped.
- 6 cups day old bread, lightly toasted and cut into 1-inch cubes. Use a country loaf, Ciabatta, or French baguette
- 4 teaspoon butter, melted
- 7 extra-large eggs
- 5 extra-large egg yolks
- 1 cup granulated cane sugar
- A pinch of salt
- 1 teaspoon nutmeg
- ? teaspoon cinnamon
- ½ ounce brandy
- 3 ½ cups whole milk
- 2 ½ cups heavy whipping cream
- 1 whole vanilla bean, split and scraped, preferably Tahitian
- Crème fraîche (for garnish)
- Burnt Caramel Sauce (for garnish
Method
- Preheat the oven to 350°F.
- Gently toss bread cubes and chocolate in melted butter and place in 2-quart ceramic or glass baking dish. Set aside.
- Combine eggs through brandy and whisk together until incorporated. Set aside.
- Heat milk, cream and vanilla bean until scalding. Remove vanilla bean from the mixture.
- Pour about a quarter of the hot mixture into the egg mixture and gently stir to temper.
- Add remaining hot mixture and stir until combined.
- Pour egg/hot mixture over bread and chocolate.
- Bake in water bath for 20-30 minutes, being careful not to over-bake. The finished pudding will feel firm to the touch and a knife will come out clean.
- Spoon warm pudding into bowls and garnish with a dollop of crème fraîche and a drizzle of Burnt Caramel Sauce.
