In a recent new episode of the popular Food Network program, Good Eats, host Alton Brown explored the history and origin of bread pudding. Like with most of the dishes selected as the focus for the half-hour cooking show, understanding the ins and outs of ingredients and the process of cooking is a critical component, as much as the recipe itself.
With bread pudding, choosing a loaf bread is important to the overall quality of the dish. Using breads from a bakery rather than mass produced loaf breads are a better avenue to pursue since those breads have better overall tastes and more natural ingredients.
The most important factor in constructing the pudding is having dry or stale bread. Cube the bread and allow to dry out in the oven. Put the oven on its lowest setting, place bread cubes in a roasting pan or on a cookie sheet, allow to dry in the oven from 1/2 an hour to two hours.
The great thing about bread pudding its versatility. While this recipe calls for the use of challah bread, other firm breads like a French boule can be used if challah is not available.
From Alton Brown, 2011
Ingredients
- 2 large whole eggs
- 3 large egg yolks
- 3/4 cup sugar
- 1/2 cup hot chocolate mix
- 3 cups half-and-half
- 1 cup whole milk
- 2 ounces espresso, slightly cooled
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted and divided
- 18 ounces stale challah bread, cut into 1-inch cubes
- 6 ounces bittersweet chocolate, broken into 1/2-inch pieces
Directions
Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso, and vanilla and blend until well combined, about 30 seconds.
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