I love bread pudding and I love both both white and dark chocolate, so I thought the Death By Chocolate competition was the perfect opportunity to combine all of these things with another favorite-- raspberries.
This pudding is styled after the famous New York City Black and White Cookie-- that is, one side is dark chocolate with raspberries and the other side is white chocolate with raspberries. This was a bit tricky, but worked out pretty well using good old aluminium foil as a barrier while assembling and during the first 10 - 15 minutes of baking.
Black and White Bread Pudding
1 one pound loaf of brioche
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces white chocolate, chopped
1/2 pint fresh raspberries
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1 cup whole milk
Divide the loaf of brioche in half. Remove the crust from one of the halves and cube into 1/2 inch pieces and place in a medium-sized bowl, tossing with the white chocolate.
Leave the crust on the other half and cube into 1/2 inch pieces, placing them in another medium-sized bowl, tossing with half of the dark chocolate.
In a saucepan combine 1 cup of the cream, 1/2 cup of the milk, 1/4 cup of sugar plus 2 tablespoons , and 1 teaspoon of vanilla and bring to a simmer, stirring constantly. Add the remaining dark chocolate and continue stirring until it is completely dissolved. Remove from heat and set aside.
In a separate bowl beat two eggs and whisk in the remaining cream, milk, sugar and vanilla.
Beat the remaining two eggs in another bowl and whisk in about 1/2 cup of the hot chocolate cream mixture, to temper the eggs. Slowly add the rest of the chocolate mixure.
To assemble the bread pudding, butter the bottom and sides of a large round baking dish. Using aluminium foil, create a divider that cuts the dish in half and is as tall as the height of the dish.
Add a layer of the white chocolate and bread mixture to one side, and a layer of the dark chocolate and bread mixture to the other side. Sprinkle raspberries over the layers on both sides. Repeat, keeping the white chocolate and dark chocolate separate and ending with raspberries.
Carefully pour the chocolate cream mixture over the dark chocolate and brioche and the white cream mixture over the white chocolate and brioche. Let stand for 30 minutes.
Put the bread pudding in a preheated 350 F oven and bake for 10 minutes. Carefully slide the oven rack out and remove the foil barrier. Slide the rack back in and bake for another 40 to 50 minutes.
Allow to cool for 20 minutes before serving.
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