Triple Chocolate Bread Pudding
Rich chocolate muffins soaked in a chocolate-infused RC No Bake Custard, coated in glossy chocolate ganache, and served with RC Crème Anglaise.
Yield / Servings
12–18 Molds (Based on Size)
Category
Desserts / Puddings & Baked Sweets
Ingredients
6 Components
Chocolate Muffins or Cake
6–8 each
RC No Bake Custard Mix
1 pkg.
Half & Half Substituted for milk
2 qts.
Whole Butter
¼ cup
Chocolate Chips
4 oz.
RC Crème Anglaise Dessert Sauce
Prepared, for serving
As needed
Preparation Steps
1
Prep Molds with Cake
Break the chocolate muffins or cake into small pieces and overfill 12–18 triangular or preferred shaped molds.
2
Cook Custard Base
Prepare RC No Bake Custard Mix according to package instructions, substituting Half & Half for the milk. Heat until the custard mixture reaches a simmer.
3
Enrich with Butter & Chocolate
Remove the hot custard from the heat. Add the whole butter and 4 oz. chocolate chips, stirring gently until the chocolate melts completely and forms a smooth mixture.
4
Pour & Chill
Pour the warm chocolate custard mixture into the cake-filled molds. Chill thoroughly in the refrigerator until set.
5
Unmold, Glaze & Serve
Remove the chilled puddings from the molds and coat completely with Chocolate Ganache. Sprinkle with chopped nuts and garnish as desired. Serve chilled accompanied by prepared RC Crème Anglaise.
Value Added Suggestion: Chocolate Ganache Recipe
Ingredients: 1 cup heavy cream | 1 lb. semi-sweet chocolate chips | 2 Tbsp. whole butter.
Method: Bring the heavy cream to a boil. Remove from the heat and add the semi-sweet chocolate chips and whole butter. Mix well, ensuring the chocolate melts completely into a glossy, smooth ganache before coating the chilled bread puddings.