Matcha And Dark Chocolate Bread Pudding
I’ve got a beautiful dessert to share with you today.
Sexy, decadent but still on the healthy side, this bread pudding with dark chocolate and green tea powder is the perfect end to a romantic dinner date or a single girl’s movie and wine night!
I am from Montreal; a place where pudding au chomeur (literal translation: unemployment pudding) is part of the classic French Canadian cuisine. Pudding au chomeur is made with cake batter or stale bread (used during the Great Depression of Quebec) and finished with lots of hot caramel or maple syrup poured on top.
It’s a fantastic dessert that shows the English influence on Quebec dishes.
Whenever it comes to great classic Quebec cooking (such as tourtiere), I leave it to my aunts and talented chefs who live in la belle province to make them – I’m only interested in the degustation part!
This recipe is quite a departure from the everyday bread pudding; call it a fancier version of it perhaps? The flavor of the green tea powder is subtle but blends really nicely with the touch of sweetness from the dark chocolate and egg batter.
It’s a simple recipe for a simple dessert that looks like a million bucks!
Bread pudding is a dish almost everyone on the planet loves to eat. Just like an Oreo cookie, we have our individual ways of digging into this dessert. I scrape off the caramel (or the chocolate for this dish) first and then work my way into the layers of bread. Yummy!
You can use milk chocolate instead of dark for a sweeter, more kid friendly version of this bread pudding. I know I didn’t start liking dark chocolate until I was in my 30s and it took some getting used to.
At first I really missed the sweetness that milk chocolate delivered so it did feel somewhat unsatisfying. But over time I began enjoying the bitterness of dark chocolate and since then it seems to have permanently tamed my sweet tooth. Hurray for dark chocolate! 🙂Print
A beautiful and subtly sweet dark chocolate bread pudding with green tea powder.
- 2 ounce dark chocolate (roughly chopped, I use 60% dark)
- 2 cups challah bread (crust removed and broken up into bite size piece)
- 3/4 cup milk (1 or 2 %)
- 1/4 cup heavy cream
- 2 tablespoons granulate white sugar
- 1 teaspoon vanilla sugar (or 1/2 teaspoon vanilla extract)
- 1 large egg (beaten)
- 2 tablespoons green tea powder
- Preheat oven to 350ºF.
- Lay pieces of challah bread on a cookie tray and bake for 5 minutes. Once the bread is done, take it out of the oven and set aside. Lower the heat to 325ºF.
- Meanwhile in a large bowl, whisk the milk, heavy cream, sugar, vanilla sugar and egg.
- Put 2 teaspoons of green tea powder in a small cup and add about 2 tablespoons of milk mixture. Mix well until green tea powder has formed a smooth paste. Add to the large bowl and stir well.
- Put the pieces of bread in the bowl and toss gently until coated. Refrigerate for 30 minutes.
- Spray 2 ramekins with cooking spray and add a couple of spoonfuls of bread mixture in each one. Add a thin layer of chocolate on top and add another layer of bread mixture. Finish by topping with what’s left of the chocolate and put the ramekins on a cookie tray.
- Add about an inch of water to the cookie tray and bake for 40 minutes.
- When the bread pudding is done, sprinkle remaining green tea powder on top and serve hot or cold.
This dark chocolate bread pudding will keep refrigerated for up to a week.
- Serving Size:
- Calories: 570
- Sugar: 30.8 g
- Sodium: 86.1 mg
- Fat: 25.2 g
- Saturated Fat: 14.1 g
- Carbohydrates: 69.8 g
- Fiber: 3.4 g
- Protein: 14.8 g
- Cholesterol: 131.7 mg
Keywords: recipe, snack, cake