“I have never been a great fan of bread pudding, but the chocolate version at Cresheim Cottage Cafe, in Philadelphia, is outstanding,” says Dan Ragland of Philadelphia, Pennsylvania. “The owner (a neighbor, no less!) won’t give me the recipe. Maybe you’ll have more luck.”
Any unsweetened cocoa powder will work well, but for the richest, darkest pudding, use Valrhona. Serve this bread pudding with chocolate sauce and whipped cream.
Makes 8 servings.
INGREDIENTS
4 large eggs
DIRECTIONS
Preheat oven to 350°F.
Whisk together eggs, milk, cream, half-and-half, sugar, cocoa, vanilla, and salt in a large bowl.
Stir in bread until coated and let stand 5 minutes. Stir in chocolate chips and raisins and transfer pudding to a buttered 13- by 9- by 2-inch baking pan. Bake pudding in a water bath in middle of oven until custard is just set, about 40 minutes. Serve warm.
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