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Double Chocolate Bread Pudding - from South City Kitchen, Vinings
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From the Menu of . . . South City Kitchen, Vinings
Ivy Walk Place,
1675 Cumberland Parkway, Suite 401, Smyrna
770-435-0700
Q: Recently I had brunch at South City Kitchen in Vinings that was very good. I was particularly impressed by the Double Chocolate Bread Pudding . I would really like to be able to make this at home. Is it possible for you to get the recipe? -- Kristine Stearns, Marietta
A: Maybe it’s the cream, maybe it’s the croissants, maybe it’s the nearly one pound of chocolate crammed into these eight servings of decadence that makes it so good. But we’re guessing it’s probably all of the above. “Decadent -- that’s pretty much what everyone says when they try it,” said executive chef Chip Ulbrich, who developed the recipe in conjunction with his South City Kitchen Midtown counterpart Dean Dupuis. “We came up with this idea of having a really rich style bread pudding,” Ulbrich explained. “It’s homey and satisfying but really chocolatey.” Dupuis came up with the idea of a pudding, and Ulbrich ran with it, he said. The result has been served in both restaurants for about four months.
The two executive chefs share a history that goes beyond the South City Kitchen restaurants: They worked together at the Beaufort Inn in Beaufort, S.C. “We have a really good relationship when it comes to developing recipes,” Ulbrich said. “We bounce ideas off each other.”
-- Deborah Geering,
for the Journal-Constitution
Save plenty of room for this dense dessert – it’s crazy-rich but worth every bite.
Hands on time: 15 minutes Total time: 2 hours Serves: 8
Ingredients:
-
8 ounces semi-sweet chocolate, cut into small chunks
1 cup milk
1 1/2 cups heavy cream
1/4 cup (1/2 stick) unsalted butter
4 eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
8 ounces croissants (about 3 large or 6 small)
1 cup (6 ounces) milk chocolate chips
Instructions:
Preheat oven to 225 degrees. Place the semisweet chocolate in a large mixing bowl and set aside. In a saucepan over medium heat, heat the milk, cream and butter until butter is melted. Add to the semisweet chocolate, cover with a plate and set aside for a few minutes, then whisk until smooth.
In a small bowl, beat together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. Beat a small amount of the warm chocolate mixture into the eggs, then whisk all of the egg mixture into the warm chocolate mixture.
Break up the croissants and fold them into the custard mixture. Then fold in the milk chocolate chips.
Pour into a buttered 2 1/2-quart baking dish (or 9-inch square pan). Bake until set, about 1 1/2 hours. Let rest at room temperature for 10 minutes; serve warm. Chill remainder as soon as possible. Leftovers can be reheated in a microwave oven.
In a small bowl, beat together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. Beat a small amount of the warm chocolate mixture into the eggs, then whisk all of the egg mixture into the warm chocolate mixture.
Break up the croissants and fold them into the custard mixture. Then fold in the milk chocolate chips.
Pour into a buttered 2 1/2-quart baking dish (or 9-inch square pan). Bake until set, about 1 1/2 hours. Let rest at room temperature for 10 minutes; serve warm. Chill remainder as soon as possible. Leftovers can be reheated in a microwave oven.
Notes:
The dessert is shown above as the restaurant serves it, topped with whipped cream and coffee creme anglaise.
Nutrition:
Per serving: 670 calories (percent of calories from fat, 60), 10 grams protein, 60 grams carbohydrates, 2 grams fiber, 46 grams fat (27 grams saturated), 209 milligrams cholesterol, 316 milligrams sodium.
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