Best Chocolate Bread Pudding

Dessert Truck
www.deserttruck.com

Location:

Monday-Friday 12pm-3pm
50th Street (Between 6th and 7th Avenue)

Monday-Sunday 6pm-Midnight
St Mark’s Place (8th Street) and 3rd Avenue

Pricing: $5 for one serving (and that includes your choice of topping!)

With the stiff competition of confectionary delights on wheels filling the streets of NYC, one shines out above the rest, Dessert Truck. The idea is simple: sweets for the man on the street. Bloody brilliant. For those of us with a sweet tooth, Dessert Truck’s signature chocolate bread pudding is the one. It is something that was sent from above with an oozing of chocolate greatness. You get to top the pudding with your choice of either vanilla or bacon (not as odd as it sounds) custard sauce. When you are first reading this and viewing the picture of a dessert, from a truck, served in a tin cup, and eaten with a plastic spoon, you are probably thinking that we are out of our minds. But there is something extraordinary here. For the mere price of 5 dollars a pop, you can indulge yourself with a desert that would rival anything made in a restaurant. I kid you not my friend.

For added enjoyment (and those of us who are not culinary challenged), the recipe for the infamous chocolate bread pudding is below, but don’t let this stop you from trying the real thing out.

Chocolate Bread Pudding Recipe courtesy of Chef Jerome Chang of New York City's Dessert Truck

Serves 8
Bread pudding:

1 loaf of your favorite bread (we use a Pullman loaf)
3 cups heavy cream
140 g (½ cup plus 2 tbsp.) granulated sugar
38 g (1 1/3 oz.) 61% chocolate
38 g (1 1/3 oz.) 72% chocolate
100 g (3½ oz.) egg yolks
Pinch of salt

Preheat oven to 350 ° F.

Cut crusts off bread. Dice bread into ½-inch cubes.

Fill eight 4-oz. ramekins about halfway with bread.

In large saucepot, bring the heavy cream and sugar to a boil.

Add both chocolates to the hot cream and whisk until even and smooth.

Add yolks and salt, whisking until uniform.

Using a ladle or measuring cup, pour the chocolate mixture over the bread until about ¼-inch from the rim.

Bake puddings in oven for approximately 30 minutes, or until they jiggle. [time]