chocolate balsamic bread pudding with guinness chocolate sauce and whiskey whipped cream
Oh, yes. This is happening.
It may be a problem.
Say hello to my new favorite dessert: Chocolate Balsamic Bread Pudding
I love bread pudding. Love it.
Yes, Bumble has an olive oil that tastes like butter.
My kids can inhale a huge bowl of popcorn covered in the stuff. And by ‘my kids’ I mean me.
Don’t worry, I’m good at sharing.
And speaking of sharing, let me return to this bread pudding that I’m so eager to share with you.
As if this Chocolate Balsamic Bread Pudding wasn’t flavor packed enough, I topped the whole thing off with Guinness Chocolate Sauce and Whiskey Whipped Cream.
What can I say? My month of Guinness infused goodness continues.
Will you judge me if I eat this for breakfast?
I’m okay with it.
This post is part of an ongoing relationship with Bumble Olive Oil Company. While this is part of a series of sponsored posts, all of the opinions shared within this post are completely my own.
Chocolate Balsamic Bread Pudding
Makes 8 individual puddings
1 lb loaf of day old cinnamon swirl bread, torn into pieces (Alternately you can leave the bread pieces out for a few hours or over night to allow them to dry out a bit)
2 cups of half and half (I used fat free)
1/2 cup of sugar
1 cup of dark chocolate chips
2 Tablespoons of Bumble Dark Chocolate Balsamic Vinegar
1 Tablespoon of Bumble Organic Butter Infused Olive Oil plus more for ramekins
Brush eight 6oz ramekins with Bumble Organic Butter Infused Olive Oil or softened butter. Place ramekins on baking sheet. Divide bread pieces between ramekins and set aside.
In a small sauce pan, heat half and half, chocolate and 1 Tablespoon of Bumble Organic Butter Infused Olive Oil over medium-low heat. Whisk constantly until chocolate is melted. Remove from heat and allow mixture to cool slightly.
In a large bowl, whisk together eggs, sugar and Bumble Dark Chocolate Balsamic Vinegar. Pour a small amount of the egg mixture into the chocolate mixture, whisking vigorously, to temper the eggs a bit. Then pour the chocolate mixture into the egg mixture, whisking constantly until well blended.
Carefully pour the egg and chocolate mixture over bread pieces in the ramekins, pressing down the bread with a spoon as you go. After the entire chocolate/egg mixture is divided between the ramekins, allow it to soak into the bread while the oven preheats.
Preheat the oven to 350 degrees.
Bake bread puddings for 20-22 minutes or until puddings are set, but still slightly soft in the center. Allow puddings to cool for at least 10 minutes before serving. Puddings can be served warm, room temp or cold.
Top puddings with Guinness Chocolate Sauce and Whiskey Whipped Cream (recipes follow) and serve!
Guinness Chocolate Sauce
Makes about 1 1/2 cups of sauce
1/3 cup of heavy cream
2/3 cup of Guinness Extra Stout
2/3 cup of dark chocolate chips
2 Tablespoons of brown sugar
1 Tablespoon of Bumble Dark Chocolate Balsamic Vinegar
In a small saucepan, heat all of the ingredients over medium-low heat, whisking constantly until chocolate is melted. Be careful not to scald the sauce. Once the chocolate is melted, remove it from heat. Allow the sauce to cool slightly and serve over bread pudding. Extra sauce can be stored in the fridge.
Whiskey Whipped Cream
Makes about 1 cup of whipped cream
1/2 cup of heavy whipping cream
1 Tablespoon of powdered sugar
1 teaspoon of Irish whiskey
In the bowl of a stand mixer fitted with whisk attachment, beat heavy cream until thick and fluffy. Add powdered sugar and whiskey and beat until just incorporated. Serve whipped cream over bread pudding. Extra cream can be stored in the fridge for up to 2 days.