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Recipes

Chocolate Bread Pudding

By Bon Appétit Test KitchenPhotography by Kimberley Hasselbrink

3.5

(4)

Image may contain Cutlery Spoon Food Dessert Plant and Chocolate

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

½

cup dried cherries

¼

cup brandy

Unsalted butter (for pan)

1

½ cups whole milk

¾

cup heavy cream

1

vanilla bean, halved lengthwise

6

ounces semisweet or bittersweet chocolate

5

tablespoons plus 1 teaspoon sugar, divided

1

large egg plus 3 large egg yolks

Pinch of kosher salt

1

loaf brioche, cubed (about 6 cups)

Whipped cream (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Combine cherries and brandy in a small bowl, cover, and let stand at room temperature overnight.

    Step 2

    Butter cake pan; set aside. Press Warm; set timer for 10 minutes and press Start to heat the pressure cooker. Place milk and cream in the pot; scrape in vanilla seeds and add bean. Bring just to a boil. Remove pot from pressure cooker and press Cancel. Add chocolate and 2 Tbsp. sugar. Stir until chocolate is melted; let cool. Whisk egg, egg yolks, and remaining 3 Tbsp. plus 1 tsp. sugar in a large bowl until pale and fluffy. Whisk in cooled chocolate mixture and salt; add cherries with brandy. Add brioche and mix gently to combine. Transfer brioche mixture to prepared cake pan. Place rack in bottom of pot; add 2 cups water, then place pan on rack. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 20 minutes and press Start to cook.

    Step 3

    Let pressure release naturally. Remove lid; carefully remove pan from pot. Serve bread pudding warm with whipped cream; if desired.

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