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Rak Dark Chocolate Bread Pudding Recipe

Name: Rusconi's American Kitchens RAK Dark Chocolate Bread Pudding Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups stale brioche or challah, cut into 1-inch cubes; 8 oz RAK dark chocolate (or other high-quality dark chocolate), chopped; 1 cups whole milk; 1 cups heavy cream; 4 units large eggs; 3 tbs granulated sugar; 2 tbs light brown sugar, packed; 2 tsp pure vanilla extract; 1 tsp fine sea salt; 2 tbs unsalted butter, melted (for pan and dotting); 1 cups fresh strawberries, hulled and sliced; 1 cups fresh raspberries; 1 cups fresh blueberries; 4 tsp granulated sugar (for sauce); 1 tbs fresh lemon juice; 2 tsp cold water; 1 tsp cornstarch; 1 tsp unsalted butter (to finish sauce); 6 scoops good-quality vanilla ice cream; 12 leaves fresh mint leaves (optional); 1 tsp powdered sugar (optional, for dusting)

Inspired by Rusconi's American Kitchen

Time1h 15m

Serves6

vanilla ice cream, spring berries and their sauce

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Ingredients

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Bread Pudding

6 cups stale brioche or challah, cut into 1-inch cubes

8 oz RAK dark chocolate (or other high-quality dark chocolate), chopped

1 cups whole milk

1 cups Heavy cream

4 units Large eggs

3 tbs granulated sugar

2 tbs light brown sugar, packed

2 tsp pure vanilla extract

1 tsp fine sea salt

2 tbs unsalted butter, melted (for pan and dotting)

Spring Berries & Sauce

1 cups fresh strawberries, hulled and sliced

1 cups fresh raspberries

1 cups Fresh blueberries

4 tsp granulated sugar (for sauce)

1 tbs fresh lemon juice

2 tsp cold water

1 tsp Cornstarch

1 tsp unsalted butter (to finish sauce)

To Serve

6 scoops good-quality vanilla ice cream

12 leaves fresh mint leaves (optional)

1 tsp powdered sugar (optional, for dusting)

Method

Bread Pudding

Prep

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similarly sized) baking dish with 1 tablespoon of the melted butter.

Melt chocolate

Place chopped dark chocolate in a heatproof bowl. Warm the milk and cream together in a small saucepan until steaming (do not boil). Pour about one-third of the hot milk/cream over the chocolate, let sit 1 minute, then whisk until smooth. Gradually whisk in the remaining warm milk/cream to create a glossy chocolate custard.

Make custard

In a medium bowl, whisk the eggs with granulated and brown sugar, vanilla extract, and salt until combined. Slowly pour the warm chocolate-milk mixture into the eggs in a thin stream while whisking constantly to temper the eggs and form a smooth custard.

Assemble

Place the cubed brioche in a large mixing bowl or directly into the prepared baking dish. Pour the chocolate custard evenly over the bread, pushing gently with a spatula to help the bread absorb the liquid. Allow to rest 15–20 minutes so the bread soaks up the custard. If using a bowl, transfer soaked bread to the buttered baking dish. Dot the top with the remaining 1 tablespoon melted butter.

Bake

Bake in the preheated oven for 35–40 minutes, or until the top is puffed and set and a knife inserted into the center comes out with a few moist crumbs (the interior should be custardy, not liquid). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove from oven and let the pudding rest 10 minutes before portioning. It will set slightly as it cools.

Spring Berries & Sauce

Prepare fruit

While the pudding bakes, combine the sliced strawberries, raspberries, and blueberries in a medium bowl and gently toss to mix. Reserve about 1/2 cup of whole berries for garnish if desired.

Make sauce

In a small saucepan, combine the 1 cup mixed berries (from the bowl), granulated sugar for sauce, and lemon juice. Heat over medium until the fruit begins to soften and release juices, about 3–4 minutes. In a small cup, whisk cornstarch with cold water until smooth, then whisk into the simmering berries. Cook 1–2 minutes more until the sauce thickens slightly. Remove from heat and stir in the 1 teaspoon butter for sheen. Taste and adjust sugar or lemon if needed. Let cool slightly; the sauce will thicken more as it cools.

Finish

If you reserved whole berries, gently fold them into the cooled sauce or reserve for garnish to add freshness and texture.

To Serve

Plate

Spoon a generous portion of warm RAK dark chocolate bread pudding onto each plate. Add one scoop of vanilla ice cream alongside or on top of the pudding.

Top

Ladle 2–3 tablespoons of the warm spring berry sauce over the pudding and ice cream. Garnish with reserved whole berries, a few mint leaves, and a light dusting of powdered sugar if using.

Serve

Serve immediately while the pudding is warm and the ice cream is cold, allowing a pleasing contrast of temperatures and textures.