Caramelized bread pudding with chocolate and cinnamon from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 353) by Suzanne Goin and Teri Gelber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white bread for brioche.

  • DKennedy on February 09, 2017

    All I can say is make this as soon as you can, it was perfection. The bittersweet chocolate is key as it undercuts the richness of the dish. I made it for a group of friends, and I will be making a second batch for my family. I did not add the granulated sugar on top as I don't have a torch but I can't imagine it could be any better. What's more, it was easy to prepare.

  • Smokeydoke on November 19, 2016

    Light and fluffy bread drenched in a rich custard with a dark chocolate bottom. What's not to like? The creme brulee top just sends it over to fantastic. photo included

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