Fall is all about warm, cozy comfort food that gives you enough room to snuggle in a warm blanket, watch your favorite sitcom marathon or if you’re like me, then watch endless slasher and horror movies. Eating traditional bread pudding is obviously a mandatory thing to do every fall. However, I was just wondering what would happen if this easy bread pudding would be taken to an exciting new level by mixing it with this delightfully decadent and indulgent hot fudge sauce? Oh yes, I went there and something tells me that you will thank me for this.
This hot fudge bread pudding is easily one of the finer comforts of life. It incorporates two of the most warm and fuzzy desserts into one to maximize the comforts you may need all through the month of October. Making it too, is anything but complicated. All you need to do is to make sure that you have your hot fudge sauce ready so you can add it into a simple custard base, which is also made from scratch (Do not fret, I will explain everything in complete detail and I also plan on doing a complete step – by step tutorial for the same very soon) You then take a large French Loaf, split it in half, butter it generously and chop it into smaller chunks before mixing it all into the custard. You then pour it into an ungreased 9 x 9 square tin and bake in a relatively low oven for about 50 minutes to an hour. Mine took 52 minutes to be done; so my suggestion is to keep a keen eye once it crosses the 50 minute mark.
What comes out from the oven is a golden brown crispy top that just makes you to want to scoop a large chunk of the pudding and dig straight in. But, please, dear friends, exercise some patience because we want to add an additional blanket of comfort. Hot meets cold, with a large scoop of Vanilla ice cream, which is finished off with more warmed hot fudge sauce, chopped almonds and lots of cinnamon. This is the most adventurous hot fudge bread pudding you will come across, that’s my promise.
Let my photos do the talking as I explain photographically the exact steps I took, which resulted in this hot fudge laden ooey – gooey bread pudding.
Step 1: Slice Buttered Bread
Step 2: Start working the eggs and sugar for the custard base
Step 3: Add the Hot Fudge Sauce to the Custard Base
Step 4: Add the chopped bread into the custard mix
Step 5: Make sure the bread soaks well in the custard
Step 6: Pour in a 9 x 9 inch square tin and bake in a preheated 150 degrees C oven for 50 minutes – 1 hour
Step 7: Serve with your favorite toppings
What I made was an incredibly basic version of this easy bread pudding but what you can do is add some chopped walnuts or almonds into the pudding mix when you soak the bread in. As a final touch of sophistication and taste, you can also sprinkle some brown sugar on top. What this will do is that it will give a deliciously crispy, caramelized top as the pudding bakes.
Key Pressure points
- Do not thicken the custard: In the normal sense of the term – custard, you might think that once you temper your eggs, you should put it back into the saucepan and cook until the custard thickens. When making this pudding, you have to do nothing of that sort. You need to stop at tempering the eggs by pouring the fairly warm and scalded milk + cream mix into whole eggs. It may look deceptively runny, but trust the pudding Gods, they’ll set as they bake.
- Keep the oven at a low temperature: You may be tempted to raise the temperature so your pudding cooks quickly, which will help you dive into it faster but you are warned, that’s surely a recipe for disaster. The reasons for keeping the oven temperature low are many – firstly, you want your custard to set instead of getting scrambled. At a high temperature, the eggs will begin to cook rapidly and the overall texture of the pudding will be less than pleasing. The second reason for a low oven temperature is to ensure that your hot fudge bread pudding cooks through completely. If you raise the temperature, the top is going to brown quickly whilst the insides will still be pretty much in the runny state. Eventually, by the time your pudding cooks through, the tops will have burnt.
You could eat your hot fudge bread pudding whilst it’s still warm with a scoop of cold and aromatic vanilla ice cream with some chopped almonds and cinnamon powder. You could also chill it in the refrigerator before serving; in any case, this hot fudge bread pudding will be your one true Fall love.
- 8 inch French Loaf, sliced in half
- 50 grams butter, room temperature
- 300 mls full fat milk
- 100 mls heavy cream
- 4 eggs (yolk + white)
- 150 grams caster sugar
- 3 tbsp hot fudge sauce, room temperature
- 1 scoop Vanilla ice cream
- 1 Tbsp hot fudge sauce, warmed
- 50 grams almonds, chopped roughly
- 1/4th teaspoon cinnamon powder
- Preheat oven to 150 Degrees Celsius.
- Apply butter generously on the insides on the slices bread and chop them into smaller chunks.
- In a bowl, break the eggs and add the caster sugar. Whisk well till it goes slightly pale and frothy.
- In another saucepan, heat the milk and cream on low and stir. Watch for bubbles starting to appear along the sides of the pan. Take it off the heat.
- Very slowly, pour this warm milk and cream mix a little at a time into the egg mix whisking continuously as you do so. This prevents eggs from scrambling.
- Once all the milk and cream mix has been added, whisk some more and add the hot fudge sauce.
- Add the chopped bread and make sure that it is completely drowned in the custard mix.
- Pour in a 9 x 9 inch square baking tin (I left mine ungreased) and pop into the oven for 50 minutes – 1 hour.
- When done, take out from the oven, scoop a bit of the pudding. Top with vanilla ice cream, hot fudge sauce, chopped almonds and cinnamon powder.