Recipe: Gooey Chocolate Bread Pudding with Olive Oil
A few months ago, I was invited to an olive oil tasting and food/wine pairing at my culinary school alma mater, the International Culinary Center. Pretty cool, right? Well, believe it or not, the most interesting tidbit that I took away from the evening was how this ‘liquid gold’ could play a uniquely delicious role in desserts/sweets.
After being inspired by Chef Marisa Iocco’s recipe for “Budino di pane al cioccolato e olio d’oliva" (or “chocolate bread pudding with olive oil” for those of us that don’t speak Italian), I got to work in my own kitchen! For my inaugural attempt at chocolate bread pudding, I used challah (holla’!); however, with the current state of affairs/coronavirus, my local grocer was severely short on fresh bread of any variety yesterday, so I chose a beautiful - and Italian, mind you - loaf of ciabatta.
I am SO PROUD of how outrageously delicious and visually sexy this bread pudding turned out - I can’t wait for you all to make it yourselves! The dessert really comes together at the end, when each individual serving is drizzled with EVOO and finished with crunchy Maldon Sea Salt flakes. Just wow! So, for those of you out there who are looking for something truly decadent and unique to impress guests or pair alongside a cup of coffee or a glass of California Cabernet, this is your recipe.
Bon appetit!
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Ingredients
Makes 9-12 servings (using an 8x8” pan)
12 ounces ciabatta bread, crust removed (you can easily slice off from the loaf), torn into pieces/cubes (apprx. 2-3”). Can’t find ciabatta? Choose another loaf of white bread!
Good to have: I use a digital kitchen scale to measure the 12 ounces of bread.
1/3 cup EVOO (extra virgin olive oil)
16 ounces semisweet chocolate chips
1 tsp espresso powder (optional ingredient that really brings out the robust flavor of the chocolate – I use this one)
1/2 cup granulated sugar
1 pint of heavy cream
5 whole eggs
1/2 tablespoon vanilla
EVOO
Method
Preheat the oven to 375 degrees F. Grease a deep pan (the one I used was glass and measured 8x8” and 2” deep) with EVOO.
Put torn bread pieces in to a bowl and drizzle with 1/3 cup EVOO. Toss to evenly distribute.
In a microwavable bowl, combine the chocolate chips and the optional espresso powder. Microwave in 30-second intervals, stirring between each until the chocolate is melted.
In a medium saucepan, gently heat the cream and vanilla (but not to the point of boiling). Add the sugar and the melted chocolate, stirring until the sugar is thoroughly dissolved. Remove from heat and set aside.
In a small bowl, beat the eggs vigorously and slowly whisk in to the heavy cream mixture. Continue whisking until all ingredients are incorporated.
Slowly pour this mixture over the bread pieces and gently toss together using your hands, as if you were making a salad.
Bake for 45 minutes at 375 degrees F.
Remove the bread pudding from the oven.
When plating, drizzle each piece with EVOO and sprinkle with Maldon Sea Salt Flakes.
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Until we eat again,
The Lunch Belle