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Chocolate Caramel Bread Pudding

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

  • servings: 6

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Ingredients

  • 6 large egg yolks
  • 4 large eggs
  • 1/4 teaspoon coarse salt
  • 1 cup granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 3 cups milk
  • 5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

Directions

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 2

    In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.

  3. Step 3

    In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.

  4. Step 4

    Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.

  5. Step 5

    Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.

  6. Step 6

    Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.

  7. Step 7

    Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

Source
The Martha Stewart Show, July Summer 2008

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