Wednesday, May 14, 2014

Boozy Bread Pudding with Chocolate Chips

I know I've said this once, I've said this a thousand times... But I really can't say that I'm the world's biggest fan of desserts. However, there are certain instances where I would enjoy them more than others. For instance, I do enjoy warm type of desserts (like a freshly baked butter cake, sticky date pudding or apple crumble). Otherwise, when custard is involved. But best of all, when there's booze in the dessert.

I do love them boozy desserts... And I mean, really boozy desserts. I like the booze to taste so strong that it almost knocks you out... *hic*  

It's weird.

But awesome at the same time. 

I guess that's prolly why I was surprised by how much I enjoyed this dessert after I made it for a potluck at my cousins' place late last year. It had balance and contrast in many ways. It was sweet, but countered with the hit of booze. It was moist and pillowy at the bottom, but with a nice sugar crunch on top. Bonus bits were definitely the gooey chocolate chunks you get across the whole dish.

Although, I must admit that I almost tripled the amount of booze than what was originally specified... And I'm glad I did because it tasted just right for me =)

To finish, I thought I'd serve this with some sort of white custard sauce, so I made the same Creme Anglaise that I normally serve with my Fig Frangipane Tart (which you can find the recipe for: here). Totally optional.

Anyway, this recipe is super easy and I do suggest that you give this a go too. Hope you're all enjoying the rest of your week!

Love the sugar crunch on top... 
And the whole, chunky, gooey chocolate chips

Boozy Bread Pudding with Chocolate Chips

(slightly adapted from this recipe by Nigella Lawson)


3 tbsp melted butter
3 eggs
1/4 cup brown sugar
3 tbsp rum (optional, but recommended) *
1/2 cup heavy cream
2 cups milk
6 cups bread (cut into 1 inch cubes) **
120g milk chocolate (roughly cut into chunks)
4 tbsp sugar

May be reduced by half if you/your guests are feeling wimpy
** Day old or slightly stale (but not rotten) bread is fine


1. Preheat oven to 160°C. Grease a large baking dish with the melted butter.

2. In a large bowl, whisk together the eggs, brown sugar, rum, cream and milk. Stir in the bread and chocolate chips (or chunks). Cover with cling wrap and refrigerate for 15 minutes.

3. Place the contents of the bowl into the greased baking dish. Press the bread into the liquid so that it becomes more submerged and absorbs more liquid. Refrigerate for another 15 minutes.

4. Sprinkle the top with sugar and bake in the oven for 55 to 60 minutes. Switch your oven to the grill setting and allow it to brown further until the surface is golden and crusty.

5. Allow to stand for 5 minutes. Serve with vanilla ice cream or custard sauce (recipe: HERE).

No comments :

Post a Comment