Celebrating 5 Years with Chocolate Bread Pudding

Five years ago, I hit publish and Taylor Takes A Taste was born! What started as a way to improve my food photography has turned into more than I could ever have imagined. The site has evolved quite a bit over the years. From traveling the country exploring tailgating to teaching you about food photography, the last five years have been amazing!

This isn’t going to be one of those sappy recap posts where I show you the highlights of the last 5 years. Instead, I would rather look towards the future! Sally and I have a TON of awesome content to bring you in year five!

The site has had a makeover, the logo has been revamped, and there will be a HUGE emphasis on video content this year. So, let’s get started with year five!

First up is something for your sweet tooth; Chocolate Bread Pudding with Vanilla Icing Cream.

Sally loves bread pudding. I love chocolate (except for chocolate ice cream! Weird, I know), so what happens when you mix the two? You end up with a dessert that I end up eating way more than I intend To. Whenever Sally and I are done shooting a recipe, I always take at least one bite out of the hero dish. Well, with this bread pudding, one bite turned into me finishing the whole bowl (at least it wasn’t as bad as what happened with the Nectarine Galatte).

The bread pudding looks like a brownie, and the rich chocolate sauce gives it a delicious brownie taste, but has the distinctive texture of a bread pudding. Then there is the Vanilla Icing Cream that you can put on top. What’s Icing Cream? Well it is a cross between icing and whipped cream. Yes, it is as good as it sounds.

Have a great weekend and I can’t wait to bring you the football-inspired recipes we have planned for next week!

Is there anything in particular you want to learn how to cook? Please leave your suggestions in the comments below!

Chocolate Bread Pudding with Vanilla Icing Cream

Serves 12

Chocolate Bread Pudding:

7 large eggs

1 cup light brown sugar

1 Tablespoon vanilla

1/4 teaspoon salt

4 Tablespoons unsalted butter, divided

1 1/2 cups whole milk

1/2 cup heavy cream

1 (14 oz.) can sweetened condensed milk

1/3 cup cocoa powder

1 (12 oz.) bag mini chocolate chips

1 (1 pound) day old loaf crusty french style bread

Vanilla Icing Cream:

4 ounces cream cheese, room temperature

3 Tablespoon unsalted butter, room temperature

2 1/4 cups confectioners sugar

1 cup heavy whipping cream

1 Tablespoon vanilla

1/8 teaspoon salt

1/4 cup whole milk

1.Put the eggs, brown sugar, vanilla and salt into a medium sized bowl. Beat with a fork or spoon until the ingredients are well blended. Set bowl aside.

2. Put a medium saucepan on the stove. Add 3 Tablespoons butter, whole milk, heavy cream and sweetened condensed milk to the saucepan. Cook over medium heat until the butter is melted, stirring frequently. Reduce the heat to low. Add 2/3 of the mini chocolate chips and the cocoa powder. Stir the mixture until the chocolate is melted and mixture is well blended. Remove the chocolate sauce from the heat. Let sauce sit for 10 minutes to cool.

While the sauce is cooling, slice the bread into 1 inch pieces.

Put the bread cubes into a large bowl. Slowly pour the chocolate sauce into the egg mixture, stirring constantly. Pour the chocolate and egg mixture over the bread. Toss the bread cubes using tongs or your hands until each bread cube is covered with the chocolate egg mixture.

3. Butter a ceramic baking dish or 9X13 inch baking pan with the remaining 1 Tablespoon of butter. Pour the bread pudding mixture into the pan. Using the back of a spoon or your hands, gently press the bread pudding down to form an even layer in the pan.

Top the pudding with the remaining 1/3 of the mini chocolate chips.

Let the bread pudding sit 30 minutes up to 2 hours. (You may cover the pudding with plastic wrap and refrigerate overnight at this point. Bring bread pudding to room temperature prior to baking)

4.While the pudding is sitting, preheat the oven to 325 degrees. Bake the pudding for 45 to 55 minutes or until the pudding is just set in the center.Remove the bread pudding from the oven and let cool for 15 minutes.

While the pudding is cooling, make the vanilla icing cream. In a medium bowl, add the cream cheese, butter and confectioners sugar. Mash the ingredients with the back of a fork until they are well mixed. Add the heavy cream, vanilla and salt. Stir the mixture with a fork until mixed. Once mixed, stir the icing cream vigorously until it is thick and fluffy. Add the whole milk and stir to incorporate into to the icing cream. Set the sauce aside. Serve Chocolate Bread Pudding warm or at room temperature with a generous dollop of vanilla icing cream.

Celebrating 5 Years with Chocolate Bread Pudding

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