I’ve had this desire to make bread pudding for David for weeks. He’s been saying that he hates it, but I was pretty sure that he just hadn’t tasted a truly good bread pudding. I think a lot of people have misconceptions about bread puddings, and the words conjure up this image of a soggy bland dessert that no one wants to eat. But as you can see from the pictures this isn’t your grandmother’s bread pudding recipe.
My secret is to let the bread soak for a few hours in the liquid ingredients, then to bake the puddings through so they come out with more of a cake like consistency. Then smoother everything in whipped cream and a homemade chocolate sauce. You can’t lose.
12 – 14 challah rolls
1 c coconut milk beverage
1 c dark chocolate chips
2 Tbsp shortening
1/2 c c heavy cream
1/4 c agave
1/2 tsp vanilla
1. Cut up your challah rolls into small square pieces and let them sit out uncovered for a few hours, or overnight.
2. Combine coconut milk, chocolate chips, shortening, and heavy cream in a double boiler. Heat while stirring until the mixture is smooth. Set aside and let cool.
3. Transfer liquid to a blender. Add 1 banana, eggs, agave, and vanilla. Blend until smooth.
4. Combine liquid and bread cubes. Toss, cover with a towel, then let rest in the fridge for a few hours.
5. Grease either a cake pan, or a 6 well mini cake pan. Bake at 360 degrees fahrenheit (340 convection) for 45 to 65 minutes.
6. Let cakes cool on a rack.
7. To make the banana infused whipping cream, start by whipping a bit of heavy cream until you have semi stiff peaks.
8. In a separate bowl mash up half a banana, then whip it well with a fork until you’ve worked through most of the lumps.
9. Fold banana mush into the cream, and sweeten with a teaspoon of agave.