Chocolate Ginger Bread Pudding

By RossanaV

Ingredients

• 1 loaf brioche or challah ( 10 to 12 ounces)
• 2 cups milk
• 1 cup cream ( I used heavy cream)
• 8 oz. bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/2 granulated sugar
• 1 tsp. vanilla
• 1 tsp. grated fresh ginger
• 1/2 tsp. ground ginger
• 3 tbsp. diced crystallized ginger, plus slivers for serving (optional)
• Confectioners' sugar or heavy cream

Details

Servings 8
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Butter bottom and sides of a shallow 2 qt. baking dish.
2. Trim tough crusts from bottom of brioche loaf and cut into 3/4" to 1" cubes. Place in a large bowl and set aside.
3. Combine milk and cream in a small saucepan. Set over medium heat and bring to a bare simmer. Turn off heat and add the chopped chocolate. Let it sit for 5 minutes. Stir chocolate til completely melted. Set aside.
4. Whisk together eggs, yolks, sugar, vanilla, fresh ginger and ground ginger in a large bowl til well combined.
5. Very slowly, whisk in chocolate mixture.
6. Pour over brioche cubes.
7. Stir in crystallized ginger, if using.
8. Pour mixture into prepared baking dish and cover with buttered foil. Let is sit while the oven is preheating.
9. Preheat oven to 325. Bake for 35 to 45 minutes, or til custard is set. Let it cool slightly. Dust with confectioners' sugar and serve warm with heavy cream and slivers of ginger ( opt.).