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Heath Bar Chocolate Bread Pudding

Chef Richard Blais shares his recipe for Bread Pudding made with chocolate toffee and Bailey’s! Find out how to make this delicious dessert at home, and get more recipes by picking up Richard’s cookbook So Good.

Note: Can’t find cranberry walnut bread? Swap in 10 to 11 croissants, broken into 1/2-inch pieces, for a fun twist.

Heath Bar Chocolate Bread Pudding
Makes 1 (9-inch round) pudding

Ingredients

1 loaf cranberry walnut bread, broken into 1/2-inch pieces
8 large eggs
2 1/2 cups whole milk, divided
11/2 cups granulated sugar
3 tablespoons Bailey’s Original Irish Cream
2 tablespoons unsweetened cocoa powder
2 1/2 cups heavy cream, divided
1 1/2 cups HEATH Milk Chocolate English Toffee Bits
1 tablespoon confectioner’s sugar

Directions

1. Preheat the oven to 350 degrees and butter a 9-inch round cake pan.

2. Arrange the croissant pieces on a rimmed baking sheet and toast in the oven until lightly browned, about 10 minutes. Transfer to the buttered pan. Turn off the oven.

3. In a medium bowl, whisk together the eggs, 1/2 cup milk, 1/2 cup sugar, Bailey’s, and cocoa until the sugar begins to dissolve. Set aside.

4. In a large saucepan, whisk the remaining 2 cups milk with the remaining 1 cup sugar. Add 1 1/2 cups heavy cream and heat over medium heat, stirring, until the sugar dissolves; do not let the mixture boil. Remove from heat.

5. Whisking the egg mixture constantly, slowly pour about 1/2 cup of the hot milk mixture into it. Whisk until smooth. Pour the tempered egg mixture into the remaining hot cream.

6. Heat the custard over medium heat, stirring constantly with a wooden spoon. Maintain a low simmer and cook until the custard is thick enough to coat the back of a wooden spoon and leaves an obvious train when you draw your finger through it, about 5 to 6 minutes.

7. Pour the custard over the croissants, making sure the bread is completely submerged. Cover with plastic wrap and refrigerate for about 1 hour to chill the custard so that the pudding appears set.

8. Preheat the oven to 300 degrees. Scatter the toffee bits over the pudding and stir to mix. Bake until the custard sets and the top is golden brown, about 55 to 60 minutes. Let the pudding cool so it is not piping hot.

9. In the chilled bowl of an electric mixer, beat the remaining 1 cup heavy cream on medium-high speed until thick. Add the confectioner’s sugar and continue to beat until soft peaks form when the beaters are lifted from the bowl, about 1 to 2 minutes longer.

10. Serve the pudding warm with the whipped cream on the side.

 

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