Chocolate bread pudding with chocolate cream

Ingredients for 1 servings:

• 750 g cake (yeast plait)
• 500 g dark chocolate
• 215 g white sugar
• 130 g brown sugar
• 6 large eggs
• 1 ½ tsp cinnamon powder
• 15 g cocoa powder, unsweetened
• 1 tbsp vanilla extract
• 700 ml milk
• 60 ml cream
• 60 ml whiskey (bourbon)
• Butter, for the mold
• 250 ml cream
• 25 g powdered sugar
• 1 tsp, heaped cocoa powder, unsweetened

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 40 minutes

made from a yeast plait

Grease a 23 x 34 cm baking dish with butter. Cut the brioche into slices and then into cubes. Distribute these evenly in the baking dish. Finely chop the chocolate, place it in a larger bowl, and set aside. In another bowl, beat the two sugars with one egg at a time until creamy. Then stir in the cinnamon, cocoa, and vanilla extract. Bring the milk and cream to a boil and pour over the chopped chocolate. Whisk until the chocolate is completely melted. Slowly add this to the egg/sugar mixture while whisking. Then stir in the whiskey and pour this over the brioche cubes. Press everything down slightly with a wooden spoon so that the cubes absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 165°C (325°F). Cover the bread pudding and bake in the oven for 60-70 minutes. It’s best to do a skewer test in the middle, as every oven heats differently. Remove from the oven. Now whip the cream until stiff peaks form. Stir in the powdered sugar and cocoa powder; you can sweeten to taste. Serve the bread pudding while it’s still warm on dessert plates and top with a generous dollop of chocolate whipped cream.