Sprinkle the Le Saunier de Camargue Fleur de Sel sea salt evenly over the top of the dish to enhance the flavor profile and texture. Bake this dish at 350 degrees for 45 minutes, then remove from heat. When it’s ready for the oven, sprinkle on a few more chocolate chips. Place in the refrigerator for at least 1 hour. Pour your chocolate custard sauce evenly over the bread pieces and cover. Place the bread pieces into a casserole dish (paid link) along with a handful of chocolate chips dispersed evenly in between the bread cubes. Fold this mixture into the melted chocolate. In a large bowl, all remaining ingredients and whisk (paid link) until well combined. Once the chocolate is smooth and creamy, remove from heat. Add your butter and chocolate chips to a warm cooking pot on low heat and stir until melted. (You want to make sure your bread sits for at least a day before starting this recipe.) Cut your bread loaf into cubes and set to the side. This recipe begins with the bread you choose, and I chose to go with one of my favorites, a challah bread loaf. It elevates your dish with minimal effort. Our mantra is all about turning something good into something great, and this sea salt does just that. SALTED OR UNSALTED BUTTER FOR BREAD PUDDING FREE
It is harvested by hand, 100% natural, and free from additives. Hailing from the South of France, Le Saunier de Camargue Fleur de Sel(“flower of salt”) is the ultimate finishing salt and is known for its great taste and delicate crunch. Why Le Saunier de Camargue Fleur de Sel sea salt? It is the perfect finisher for this bread pudding and enhances its flavor, texture, and overall experience.
The ingredient that brings this dessert together is the Le Saunier de Camargue Fleur de Sel sea salt. To create your custard sauce, combine evaporated milk, butter, sugar, brown sugar, eggs, honey, vanilla extract, ground nutmeg, ground cinnamon, and ground turmeric. Add a bit in between the cubes of bread before layering on the chocolate custard and use some in the end to layer on top. Chocolate bread pudding needs lots of chocolate, and for this, you’ll need semi-sweet chocolate chips. Allow it to sit overnight, and the next day it will be ready to soak up all that chocolate custard goodness. 
Whichever bread you choose, you’ll want it to be stale before using it. I typically use challah or brioche for my bread.
The secret to a great bread pudding is the bread. Ingredients you’ll need to make chocolate bread pudding: This dessert is now enjoyed in many homes and restaurants and could be considered somewhat of a staple in Creole cuisine. The dessert would be coined “poor man’s pudding” due to the nature of its humble beginnings during those times. 
A little background on bread pudding…īread pudding actually goes all the way back to the 11th and 12th centuries, where it was used in sweet dishes, so stale bread would not go to waste. And we all know what chocolate and sea salt add to any recipe. The difference in this recipe versus my grandmothers is most definitely the chocolate and sea salt. My grandmother would only make her bread pudding twice a year, and you better believe I wasn’t too far from the kitchen. But there is just something about chocolate and sea salt that makes this version one for the books. And although bread pudding is fantastic as-is, there are so many ways to make it.
It doesn’t take much of an excuse for me to indulge in one of my all-time favorite desserts - bread pudding. This post has been written in partnership with Le Saunier De Camargue. This upgraded bread pudding combines challah bread and rich chocolate custard with the light, crunchy and delicate flavors of Le Saunier de Camargue Fleur de Sel finishing sea salt. Calling all chocolate lovers! When you really want to take your love for all things chocolate to the next level, this Salted Chocolate Bread Pudding is the decadent dessert you have been waiting for.
0 kommentar(er)
