Creamy Chocolate Raspberry Summer Pudding Recipe

Name: Creamy Chocolate Raspberry Summer Pudding Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 510 min
Yield: 6
Ingredients: 1 1/4 cups whole milk, divided; 1 large egg; 3/4 cup cream; 10 ounces semisweet chocolate, finely chopped; 1 teaspoon vanilla extract; 2 cups raspberries, divided; 4 tablespoons seedless raspberry preserves; 10 to 12 slices white bread; Chocolate syrup or sauce to garnish

Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding.

Notes: Use a good quality chocolate for best results. When the chocolate-egg mixture is cooking, it won't really thicken very much—just cook for 30 seconds or so to make sure the egg is cooked. This recipe can also be made in an 8 x 8-inch square pan. Trim bread and cut each piece in half. Layer into pan as directed below and garnish with raspberries on top. This dessert is even softer after the second day.

Creamy Chocolate Raspberry Summer Pudding Recipe

Prep 20 mins

Cook 10 mins

Active 30 mins

Chilling Time 8 hrs

Total 8 hrs 30 mins

Serves 6 servings

Keep Screen Awake

1 1/4 cups whole milk, divided
1 large egg
3/4 cup cream
10 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
2 cups raspberries, divided
4 tablespoons seedless raspberry preserves
10 to 12 slices white bread
Chocolate syrup or sauce to garnish

In small bowl, whisk 1/4 cup milk with egg; set aside. In medium saucepan, heat remaining milk, cream, and chocolate over medium heat, stirring, until chocolate is melted.
Whisk a cup of hot chocolate mixture into egg mixture. Return it all back to the saucepan and continue to cook, stirring, just until slightly thickened, about 30 seconds (see note). Don't bring to boil. Remove from heat, stir in vanilla, and keep warm.
In small bowl, mash 1 cup raspberries with fork. Stir in preserves until combined; set aside. Using a round cutter the same diameter as the mug (or ramekin) you plan to use, cut out approximately 24 circles of bread.
Spoon a tablespoon of the warm chocolate sauce into the bottom of each mug and place a bread disc on top, followed by a teaspoon of raspberry mixture and 2 tablespoons of the chocolate sauce. Continue to layer bread, raspberry mixture, and chocolate sauce, until the mugs are filled, finishing with chocolate sauce. Scraps of bread can be used to fill the mugs as well.
Chill for at least 8 hours, or preferably overnight. To serve, eat directly out of the mug, or run a knife along the inside of each cup and turn out onto plate. Garnish with remaining fresh raspberries and chocolate syrup.

Special equipment

6 mugs or 8- by 8-inch pan

This Recipe Appears In

Chocoholic: Creamy Chocolate Raspberry Summer Pudding

Nutrition Facts (per serving)
466	Calories
28g	Fat
55g	Carbs
7g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	466
% Daily Value*
Total Fat 28g	36%
Saturated Fat 17g	83%
Cholesterol 70mg	23%
Sodium 86mg	4%
Total Carbohydrate 55g	20%
Dietary Fiber 6g	21%
Total Sugars 41g
Protein 7g
Vitamin C 12mg	61%
Calcium 120mg	9%
Iron 2mg	13%
Potassium 375mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.