<p>Studded with prunes and chocolate and gently flavored with orange zest, this bread pudding stands out from similar recipes. Serve it alone or with crème fraîche.</p>
<p>Studded with prunes and chocolate and gently flavored with orange zest, this bread pudding stands out from similar recipes. Serve it alone or with crème fraîche.</p>
Ingredients

    420 ml /1 3/4 cups whole milk

    200 g /1 1/4 cups bittersweet chocolate pieces or chips

    145 g / 3 1/2 cups bread cubes from brioche or challah

    200 g / 1 1/2 cups Diced Dried Plums

    4 large eggs

    50 g / 1/4 cup sugar

    1 g / 1/4 teaspoon cinnamon

    1 g / 1/4 teaspoon salt

    10 g / 2 teaspoons vanilla extract

    2 g / 1 tablespoon orange zest

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Instructions

    Pour the milk into a small pot and bring to a simmer over medium-low heat. Put 150 g / 3/4 cup chocolate in a heat-proof bowl. Pour the milk over the chocolate and let sit for 5 minutes. Stir until the chocolate has completely melted into the milk. Cool to room temperature.

    Preheat an oven to 350F. Butter a 2-quart baking pan. In a large bowl, mix together the remaining 150 g /2 cup chocolate with the bread and plums. Evenly distribute the mixture in the prepared pan.

    Whisk together the eggs, sugar, cinnamon, salt, vanilla, and zest. Whisk in the chocolate milk. Pour the mixture over the bread and let sit for 15 minutes so the bread can absorb the custard.

    Bake until the custard is nearly set, about 35 minutes. Cool for at least 15 minutes before serving. Serve warm or at room temperature.

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