To me, bread pudding is the most inviting and cozy winter dessert. I thought I would do some brainstorming of how bread pudding could dress up for the holidays. I love the result. Chocolate, nuts, currants and powdered sugar make the classic dish beautifully festive. You can find this recipe and much more Christmas inspiration in the new issue of G2K. One week to go until Christmas. Can't wait.
Holiday bread pudding (serves 6-8)
- 8 slices white bread
- 450 ml (2 cups) milk
- 1 tablespoon butter
- 130 g (4 1/2 ounces) chocolate
- 2 eggs
- 100 g (3 1/2 ounces) sugar
- 1 tablespoon vanilla sugar
- 1/2 teaspoon cinnamon
- a pinch of nutmeg
- pecans, currants, chocolate shavings for the top
- powdered sugar for dusting
Toast bread slices at 150 C for 10 minutes until crispy. Tear the bread into pieces and transfer into a greased oven dish. Heat milk, butter and 100 g chocolate in a sauce pan stirring constantly just until melted. Remove from heat. In a bowl, whisk together eggs, sugar and vanilla sugar. Add in cinnamon and nutmeg. Mix in the milk chocolate mixture and pour over the bread.
Bake at 150 C for 25-30 minutes. Let cool for a few minutes and decorate with pecans and currants. Shave the remaining chocolate and sprinkle on top. Dust with powdered sugar.