Chocolate Silk Bread Pudding
Artist Point at Disney's Wilderness Lodge
1 Quart Heavy Cream
3 Each Whole Eggs
3/4 Cup Granulated Sugar
1/3 Cup Amaretto
16 oz. Sourdough Bread (day old preferred)
4 oz. Chocolate Ganache (refer to sub recipe)
1-2/3 Cups White Chocolate Shavings
1/4 Cup Cocoa Powder
2-1/2 oz. Bittersweet Chocolate
1/4 Cup Heavy Cream
Chocolate Silk Bread Pudding Topping
2-7/8 oz. Almond Slices
3-5/8 oz. Amaretto
2-1/2 oz. Brown Sugar
3/4 Pound Butter
1-1/2 oz. Water
Make the Chocolate Ganache:
Shave the chocolate and place into a bowl and set aside. Heat the cream to
scalding, remove from heat and pour over chocolate and stir with a spoon until
chocolate is completely melted.
Note: If the chocolate is not completely melted, place the bowl over a warm
water bath and stir until chocolate melts. Keep stirring after taking bowl out
of water bath to cool.
Set the chocolate ganache aside, along with the cocoa powder and white
Prepare the Bread Pudding:
In a 2 quart mixing bowl, combine sugar, eggs, heavy cream and amaretto
together and mix well. Tear the sourdough bread into small pieces and then add the
bread to the liquid and mix until the liquid is absorbed. Fold in the white
chocolate. Divide the bread mixture into two equal parts. To one part, fold in
the ganache and cocoa powder.
Assemble the Bread Pudding:
Line a 10" cake pan with parchment paper.
To make the first layer:
Fill a 1 cup measuring cup half full with the white chocolate mixture - put
directly in the center of the pan.
Fill the measuring cup half full with the white chocolate mixture - put it at
the 12 o'clock position, another half cup at 3 o'clock, again at 6 o'clock
and also at 9 o'clock.
Fill the measuring cup half full with the dark chocolate mixture continue to
put half cups in between the white chocolate sections. Gently pat the mixture
to fill in the gaps.
To Make the Second Layer:
Follow the above procedure, but put the dark chocolate over the white
chocolate. Tap the pan on the counter to evenly distribute the bread pudding in the
pan. Place the cake pan in a water bath - do not let water go on top of the
bread pudding, and do not let water evaporate completely while in the process of
baking. Bake at 350 degrees for 1 to 1-1/2 hours or until bread feels firm.
Remove from the oven and let rest for 10 to 15 minutes. Cut into desired
portions and serve warm with the topping.
Prepare the Almond Topping while the Bread Pudding is Baking:
Sauté the almonds in butter. Combine all ingredients. Drizzle over the bread
pudding. Serve and enjoy!
Yield: One 10" cake.