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Chocolate Bread Pudding with Clear Caramel

Here is the delicious chocolate bread pudding recipe that SOHO American Bistro has generously shared with you readers. It is by far, my favorite dessert in Atlanta! The moist rich bread pudding has a velvety texture and melts in your mouth. It is served warm with a dollop of cold vanilla ice cream and rightly balanced caramel sauce. If you don’t believe me, try it for yourself.

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Serves 8

Bread Pudding

  • 1 Pint Heavy Cream
  • 4 oz. sugared egg yolks
  • 5.25 oz. bittersweet chocolate (chopped or pistils)
  • 2.5 oz. bread crumbs      (only use fresh bread crumbs, not dried)
  • 1/3 tablespoon vanilla

Bring heavy cream to a boil, combine in sugared yolks and whisk in the heavy cream.  Put  bread crumbs and chocolate in a separate large mixing bowl.  Pour the heavy cream mixture over the chocolate and bread crumbs and mix.  Pour into pan  (12x8x2) and bake in water bath at 325 for 35-45 minutes.  Let cool.  Slice into 8 pieces

Caramel Sauce

  • 4 cups sugar
  • 1 ¼ cup water
  • 1 ¼ cup water (at end)

Combine sugar and 1 ¼ cup water, boil until caramel in color, then add remaining 1 ¼ cup water.

Reheat individual servings at 325 for 8 minutes, place on 10 inch plate, top with vanilla ice cream, ladle with warm caramel, enjoy!

~ Courtesy SOHO American Bistro, Atlanta


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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 100 countries across 7 continents. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel.

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