Description
A beautiful and subtly sweet dark chocolate bread pudding with green tea powder.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
This dark chocolate bread pudding will keep refrigerated for up to a week.
Nutrition
- 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
