This week’s Tuesdays with Dorie was Four Star Bread Pudding and was chosen by Lauren of A Baking Blog AKA Upper East Side Chronicle.

I will start out by saying that I am not a bread pudding lover in general, and neither is Nick. However, I have been wanting to make this recipe for a few months now, ever since we went out to dinner at Central Michel Richard and Geoff ordered some sort of chocolate butter bread pudding for dessert. It was so delicious and I realized how decadent bread pudding could be. I actually bought bread shortly after that dinner to make this bread pudding, but I never got around to it.

So I was super excited when I saw that this recipe was picked. I have to say that it did not compare to the bread pudding from Central, but it was pretty damn good.

Follow up:

It was also very easy. I bought a loaf of raisin challah, cubed it, and staled it in the oven. Then I made the custard, which was a cinch. Just heat some milk and cream (I added a vanilla bean as well) until it comes just to a boil, then temper it into a mixture of eggs, egg yolks and sugar. Then add your chopped chocolate. The only annoying thing, which is not part of the recipe, is that I strained this mixture about 3 times. You definitely don’t want lumpy or grain custard, so I strain strain strain.

I halved this recipe and made the puddings in individual ramekins. I did this solely to limit the amount of bread pudding that ended up in my mouth. I have learned from this food blogging thing that I lack self control with food, especially when it comes to desserts, so I have to limit how much I make and what I keep in the house. Due to my lack of self control, Nick’s coworkers have a steady supply of baked goods every week.

Even though I had raisin challah, I also added some tart sweetened cherries to the mix. I love the combination of tart cherries and sweet chocolate, and I think they really brightened up the end result. This time I kind of scattered and stuffed them among the bread cubes. For some reason though, most of them ended up at the bottom of the ramekins. I think next time, and there will be a next time, I would chop the cherries and mix in into the custard before pouring it into the baking dish. I think that may help more evenly distribute them.

While they were soaking, I began to worry that I did not have enough bread in the ramekins, so I just started stuffing extra bread cubes in until I could not fit anymore. I don’t know if this ended up making the pudding too dense, but I wanted bread pudding, not chocolate custard with bread cubes.

Here they are ready for their water bath:

I think I may have over baked these a bit, but overall, this was successful and Nick and I really liked it. I think next time I would use more chocolate and/or a darker chocolate. It would also absolutely be even better with some creme anglaise smothered all over it, but I did not allow myself that indulgence this time.