I have never had bread pudding before in my entire life because I've always had this thing about how eating bread bread again for dessert is like a major carb overload. I understand that cake and pie and other desserts are also carbs but bread is different. I associate it with savory meals rather than dessert. Unfortunately, my boyfriend is a carb/bread-aholic and so I finally gave in and decided to give bread pudding a try. I used Culinary Concoctions by Peabody's recipe for s'mores bread pudding and I'm not gonna lie...it was pretty delicious. deliciously amazing. But I still don't think I can get over the whole eating-bread-for-dessert thing...
Guatemalan Hot Chocolate Bread
Culinary Concoctions by Peabody
make 1 round loaf
4 TBSP unsalted butter, chilled
½ cup whole milk
2 tsp dried yeast
¼ cup granulated sugar
1 tsp vanilla extract
1 tsp coffee extract
2 eggs
¼ cup dark cocoa powder, sifted
2 ¼ cups unbleached all-purpose flour
1 tsp salt
Cut butter into dime-sized pieces and set aside to reach room temperature.
Warm milk slightly in a small saucepan an d pour into bowl of your stand mixer. Add yeast, 1 TBSP of the sugar, and vanilla extract. Mix with a whisk to dissolve yeast, then let bowl sit for 5 minutes while yeast blooms.
Add remaining sugar, coffee extract, eggs, cocoa powder, flour, and salt. Using the hook attachment, mix on low speed for about 2 minutes to bring ingredients together. Switch to a medium speed and start dropping pieces of butter into the dough. Continue mixing for 12-14 minutes. Dough will look satiny and stingy. Let dough rest of 5 minutes.
Pull dough from the bowl onto a floured work surface and form into a ball. Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in a warm room, 70 to 75F, for 2 hours. Dough will almost double in size.
Remove cover and place dough back on floured work surface. Flatten dough with your hands to release excess air bubbles. Pull edges of dough onto the top, repeating this action until you have formed a tight ball. Line a rimmed baking sheet with parchment paper and place ball in the center. Cover with plastic wrap and let proof in a warm room for 1 hour. Loaf will almost double in size.
While loaf is proofing, preheat oven to 350F.
Remove plastic wrap and place baking sheet on center rack of oven and bake for 1 hours. The finished loaf will be deep brown and sound hollow when tapped on the bottom. Let cool on a wire rack for 30 minutes.
S’mores Bread Pudding
Culinary Concoctions by Peabody
1 Guatemalan Hot Chocolate Bread (recipe follows)- cut up into square pieces
1 ½ cups heavy whipping cream
½ cup whole milk
2/3 cup granulated sugar
3 egg yolks
1 egg
1 tsp vanilla extract
10 graham crackers
¾ cup mini chocolate chips
2 cups marshmallows (give or take, the amount is really up to you)
Butter a 8-x-8-inch pan.
Whisk together the heavy whipping cream, milk, sugar, egg yolks, egg and vanilla extract. Set aside, this is the custard mixture.
Sprinkle bread pieces on the bottom of the pan so that the pan is covered. Break graham crackers in to pieces and sprinkle evenly half of them on top of the bread. Sprinkle evenly half of the chocolate chips as well. Add 1/3 of the custard mixture and press bread down so that the custard soaks in. You may need more custard depending on how dry your bread is. Then add bread pieces again, followed by remaining graham crackers and chocolate chips. Add another 1/3 of the custard mixture and again press the bread down to make sure all the bread pieces get soaked with custard. Keep adding the custard until all of the piece are soak through with custard. You will most likely have both bread pieces and custard left over, feel free to make a mini one.
Place dish in a water bath and bake at 350F for 1 hour. After the first 20 minutes, place aluminum foil on top of the bread pudding to prevent the graham cracker pieces and top of the bread from browning too much.
When the bread pudding comes out of the oven, immediately spread marshmallows on top to allow them to melt. You can use a kitchen torch or place under a broiler to get the toasted marshmallow look. Top with chocolate syrup and serve warm.
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