1. Several hours or a day ahead, make the custard: In a stainless-steel bowl or the top half of a double boiler placed over but not touching simmering water, melt the bittersweet & bitter chocolates.
2. In a large stainless-steel bowl, beat together the whole eggs & egg yolks until well combined. While whisking continuously, gradually pour in the sugar. Continue whisking until fluffy.
3. Meanwhile, in a small saucepan over medium-high heat, bring the 2 cups of half & half to a rolling boil. Remove the pan from the heat. While whisking the egg mixture continuously, very slowly pour in the hot half & half. Whisk in the melted chocolate.
4. Fill a large mixing bowl with ice cubes. Rest the stainless-steel bowl inside & stir until the custard mixture has chilled. Then, cover the bowl of custard & refrigerate.
5. When ready to make the pudding, combine the soaking liquid ingredients in a saucepan & stir over medium heat until the cocoa has dissolved completely. Set aside.
6. Using a round 2 inch cookie cutter, cut 2 circles from each bread slice. Arrange the 16 circles in 1 or 2 baking dishes large enough to hold them in a single layer. Pour the soaking liquid over the bread & soak well, turning the circles so they absorb as much liquid as possible.
7. Preheat the oven to 350ºF. With the butter, grease the insides of 8 individual 3/4 cup custard cups or molds. Bring a kettle of water to a boil.
8. Spoon about 2 ounces of the custard into the bottom of each cup or mold. With a slotted spoon, lift a circle of bread & place it in a cup. Spoon more custard on top. Then, add another circle of bread & another layer of custard. Repeat with the remaining cups.
9. Arrange the cups in a large baking pan. Pull out an oven rack partway & place the pan on it. Fill the pan with enough boiling water to come halfway up the sides of the cups. Very carefully slide the rack into the oven.
10. Bake the bread puddings until the custard has set; about 30 minutes. Carefully remove the pan from the oven & transfer the individual cups to a wire rack. Serve them hot or lukewarm, or leave them to cool to room temperature. Then, chill in the refrigerator.
11. To serve, sift powdered sugar over the tops of the hot or cool puddings. Offer whipped cream on the side.
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|Serving Size: 1 Recipe (2159g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 4222 (85%)|
|Amt Per Serving||% DV|
|Total Fat 469.1g||626 %|
|Saturated Fat 291.2g||1456 %|
|Monounsaturated Fat 139.8g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 1374.6mg||423 %|
|Sodium 47215.4mg||1628 %|
|Potassium 3339.5mg||88 %|
|Total Carbohydrate 199.5g||59 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 175.3g|
|Protein 62.7g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4979
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