Chocolate miso bread pudding from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 133) by Nik Sharma

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Notes about this recipe

  • Eat Your Books

    Prepare one day before baking.

  • Kelseyg33 on February 10, 2023

    This recipe is fantastic. It is not cloyingly sweet like so many bread puddings. It’s sumptuous and sophisticated. I have used local bread both times I’ve made this, once a country loaf with cranberries and walnuts and another time an orange chocolate brioche. Both worked out wonderfully, though the brioche absorbs the custard better. It is rich like a lava cake and I like to add some extra tart cherries to cut the richness. I can confirm another reviewers comment that it is indeed fantastic with vanilla ice cream, but I don’t personally think it’s a necessity. A friend of mine was putting the leftovers of this in the trunk of my car and kept dipping their hands into the pan, scooping out bread chunks and stuffing their face before the trunk closed on them. ?? It’s that good!

  • pattyatbryce on April 26, 2021

    VERY rich. Needs ice cream or something to cut it. I liked it, but it's not an every day recipe.

  • lizbot2000 on November 27, 2020

    This was good, but I thought it needed something. I ended up making a bourbon glaze for it, because that's the way we've always had bread pudding. I only had time to leave it for an hour, and I think my bread pieces were too big and there were too many of them. So if you give smaller pieces longer to soak in the liquid, you probably won't necessarily need a glaze to pour over it like I did.

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