Jerome Chang’s Warm Chocolate Bread Pudding

Preparation

1. Step 1

   Preheat the oven to 300°F. Put the bread cubes in a large bowl.

   Step 2

   Bring the cream and sugar to a boil in a medium saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the chocolate until it has melted and the mixture is smooth and uniform in color. Whisk in the egg yolks and salt.

   Step 3

   Pour the chocolate custard over the bread cubes and toss to combine. Ladle into ten 6-ounce ramekins, until it is about 1/2 inch from the top. Bake until almost set but still jiggly, 30 to 35 minutes. Let cool at least slightly.

   Step 4

   To serve, spoon some Bacon Crème Anglaise over the top of each pudding and top with a dollop of whipped cream.

2. Bacon Crème Anglaise

   Step 5

   Cook the bacon in a skillet over medium heat until well caramelized, about 5 minutes. Transfer to a paper-towel-lined plate.

   Step 6

   Bring the half-and-half to a boil in a small saucepan, and remove from the heat. Add the bacon strips, cover, and let steep for 15 minutes. Remove and discard the bacon strips.

   Step 7

   Put a medium bowl or a 4-cup measuring cup into a larger bowl filled with ice water.

   Step 8

   Put the egg yolks in a medium bowl, and whisk.

   Step 9

   Add the sugar to the half-and-half and bring just to a boil over medium heat. Whisk about half of the hot mixture into the egg yolks in a steady stream; then whisk that mixture back into the saucepan. Return the pan to medium heat and cook, stirring with a wooden spoon, until the custard no longer looks watery when you draw your finger across the back of the spoon, about 7 minutes.

   Step 10

   Strain the custard into the bowl in the ice bath, and let it cool to room temperature. Refrigerate until ready to serve.

3. Whipped Cream

   Step 11

   Scrape the vanilla seeds into the cream in a mixing bowl. Add the sugar and whip until soft peaks form.