Chocolate-Chili Bread Pudding
- Prep Time 0:25
- Cook Time 0:20
- Estimated Cost $18.50
- 1 Comment
Yes, I realize that it’s summer, and that bread pudding is usually better-suited to cold-weather eating, but, you know what? I live in San Francisco where 55-degree days are not uncommon in July, so I figured a spicy, chocolaty, cinnamon-y bread pudding was totally appropriate. Serve it with a scoop of White Peach-Ginger Ice Cream for an overwhelmingly delicious melding of the seasons.
Note: You probably have most of these ingredients at home already, so don’t wince too much at the $18.50 price tag.
- 1 baguette French or sourdough, cubed (it's better if it's a little stale) $1.50
- 1 pint (2 cups) half-and-half $1.50
- 1/2 cup sugar Pantry
- 1/2 cup packed brown sugar Pantry
- 1/8 cup cocoa powder $4 for 8 oz.
- 2 tsp vanilla $4 for 4 oz.
- 1 tsp cinnamon $1.50 for 1 oz.
- 2 tsp Ancho chili powder, plus more for garnish $1.50 for 1 oz.
- 3 eggs, lightly beaten $1.50 for 6
- 2/3 cup semisweet chocolate chips $3 for a 12-oz. bag
Recipe Serves 4-6
- Preheat oven to 325 degrees F. Lightly grease 1 8" square/round pan or 4-6 ramekins (depending on size) with a little vegetable oil or butter. Set aside.
- In a large saucepan, over medium heat, whisk together the half-and-half, sugars, cocoa powder, vanilla, cinnamon and chili powder. Slowly add the eggs, whisking throughout to avoid scrambling the eggs. Continue whisking until a rich, creamy custard forms.
- Carefully stir in the bread cubes and chocolate chips. Remove from heat and allow to sit for 10 minutes.
- Pour mixture into prepared pan(s) and bake for 20 minutes or until pudding has set. Allow to cool slightly.
- Garnish the bread pudding with a sprinkle of chili powder. Serve either warm or chilled.