Easy Chocolate Bread Pudding with Vanilla Whipped Cream
Servings: 3to 4
Ingredients
1cupmilk
3cupscrusty breadcrusts removed, cubed (I used a baguette)
1/4cupgranulated sugar
2Tbsp.unsweetened cocoa powderI used Valrhona
1egg yolkslightly beaten
1tablespoonbutter
1teaspoonvanilla
1egg whitestiffly beaten
1cupheavy whipping cream
1/2tsp.vanilla extract
1/4cuppowdered sugar
Instructions
In a large, heatproof bowl, pour milk. Microwave on high for 4 minutes, or until scalding hot. Carefully remove from microwave. Add bread to the bowl and toss until smooth and slightly textured. Add sugar, cocoa powder, and egg yolk. Beat until well blended. Add butter and vanilla. Fold in beaten egg whites.
Pour into an 8-inch square baking dish or 3 (4-ounce) ramekins. Set dish in a pan with about an inch of hot water. Bake at 350° for 40 minutes, or until firm.
In the meantime, prepare the whipped cream. In a medium-sized bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.
Let bread pudding cool for about 30 minutes and then top with vanilla whipped cream. Serve.