Chocolate Bread Pudding with Pomegranate-Orange Butter
For me, nothing screams fall like bread pudding. It sticks to your ribs, stimulates your senses and contents your tummy. This recipe is a classic, but is a little less sweet than what you might get in a diner.If you want to skip the Pomegranate-Orange Butter, top the pudding with whipped cream, powdered sugar or cocoa powder.
Ingredients
CHOCOLATE BREAD PUDDING
- 1 cup whole milk
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 tablespoon hot chocolate mix (or ½ tablespoon cocoa powder and ½ tablespoon sugar)
- ¼ cup chopped pecans
- ½ cup pomegranate seeds
- Pinch salt
- 4 cups rustic style French bread, cut into ½-inch cubes
- ¼ cup turbinado sugar
POMEGRANATE-ORANGE BUTTER
- ½ cup butter, softened to room temperature
- 2 tablespoons pomegranate seeds
- Zest of ¼ orange
- 1/8 teaspoon nutmeg
- Pinch clove
- 1 tablespoon granulated sugar
Instructions
FOR THE CHOCOLATE BREAD PUDDING
- Serves 4 to 8, depending on portion size
- In a large mixing bowl, combine all ingredients, except bread cubes and turbinado sugar. Mix well.
- Add bread cubes and toss well. Use a large spoon to press bread down until it absorbs liquid and stays submerged. Cover bowl with a kitchen towel and set aside for 30 minutes.
- In the meantime, preheat oven to 350°. Also, grease an 8- by 4-inch baking pan with butter. Place turbinado sugar in prepared pan and tilt it around so sugar coats sides and bottom. Pour out excess sugar.
- Place bread pudding mixture in pan and press down a bit to make it level on top. Cover with foil. Bake for about 45 minutes, until a wooden skewer poked in the center comes out clean.
- Remove from oven, uncover and let cool for at least 15 minutes before cutting. While bread pudding is cooling, make Pomegranate-Orange Butter.
- To serve, cut warm bread pudding into slices and top with 1 to 2 tablespoons Pomegranate-Orange Butter.
FOR THE POMEGRANATE-ORANGE BUTTER
- Makes about ½ cup
- Soften butter inside a ceramic bowl, and when it’s soft enough, blend in all other ingredients using a whisk. Cover the bowl and refrigerate until ready to use.
Notes
Allergy note: This recipe converts very well using gluten-free bread and alternative milks, without other alterations. Pecans can be substituted with any other nut or removed altogether if needed.
ABOUT THE CONTRIBUTOR
Former Ojai chef Marcus Hollinsworth now travels the mountain ranges of Colorado and Central Texas as a restaurant consultant. Even with accolades like “Top Chef Central Texas,” award-winning columnist, “Chopped” contestant and local TV restaurant rep, he thrills at running the Rocky Mountain trails. Follow on Instagram @ chefmarcushollinsworth
