While deciding on holiday desserts, we thought of the delectable bread pudding at 13.5% Wine Bar in Hampden. We asked chef Sarah Acconcia for the recipe, and she happily shared it with us. “I like this recipe because it is a smooth-textured bread pudding without being too dense,” she says. “Sometimes, bread pudding can be too heavy, but this one has a nice balance between flavors and textures—especially with the crunchy brûléed sugar topping!”
Chocolate-Cinnamon Bread Pudding
5 slices challah or brioche
3 large eggs
2 egg yolks
¼ cup light brown sugar
1 cup heavy cream
1¼ cups whole milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
4 tablespoons butter, melted and slightly cooled
¾ cup chopped dark chocolate (we use 64 percent)
Preheat the oven to 300 degrees. Remove the crust from the bread and tear the bread into small pieces in a large bowl. Grease a baking pan and line with parchment paper. In another large bowl, whisk together the eggs, egg yolks, brown sugar, cream, milk, vanilla, cinnamon, nutmeg, and salt. Whisk in the cooled butter. Add the chocolate and pour the mixture over the bread. Press the mixture into the baking pan, making sure the top surface is even. Place the baking pan into a larger pan, and fill the outer pan with water, halfway up the sides. Bake for about 30 minutes, or until set and slightly browned. Cool and cut into squares. To serve: Turn a square of bread pudding upside down and coat evenly with superfine sugar. Brûlée with a kitchen torch until evenly caramelized. Let rest for a minute to allow the sugar to set.
