Photo: Andrew Purcell
James Briscione's Chocolate and Red Wine Bread Pudding
Caster sugar: 1 cup
Eggs: 4, large
Cocoa powder: 1/4 cup
Vanilla extract: 2 teaspoons
Milk: 2 cups
Nutmeg: Pinch
Cinnamon: 1/8
French bread: One 12-inch loaf, crusts trimmed, cut into 1-inch cubes
Unsalted butter: 8 tablespoons, cut into cubes
Bittersweet chocolate: 2 cups (12 onces) chopped
Bourbon whiskey: 1/2 cup
Pistachios: 1 cup, optional
Red wine: 1 cup
Caster sugar: 1 cup
Cream: 1 cup
We have always enjoyed nibbling on a little dark chocolate while sipping red wine or a little bourbon at the end of a meal. It’s clear why: These three ingredients are a very strong match based on their aroma profiles. They all develop similar toasted aromas, but in different ways—bourbon and wine draw them from the wooden barrels they are aged in, while cocoa beans develop them during drying and roasting. However it happens, when combined into a warm, comforting bread pudding with a creamy sauce, the result is magical.
In a large bowl, combine the sugar, eggs, cocoa, and vanilla and whisk until smooth. Add the milk, nutmeg, and cinnamon and continue whisking to combine. Stir in the bread, mix well, and set aside for the bread to soften, about 30 minutes.
The bread should soak up nearly all of the custard. Occasionally stir the bowl from the bottom to evenly distribute the custard.
While the bread is soaking, preheat the oven to 350° F. Grease a 13 x 9-inch baking dish.
When the bread is completely softened, add the butter, chocolate, bourbon, and pistachios, if using. Stir well. Transfer the mixture to the prepared pan. Bake, uncovered, for 45 minutes, or until the center of the bread pudding is just set. The surface should be browned and firm to the touch with a bit of give. When you lightly press in the center, no liquid should rise to the surface.
Let cool in the baking dish on a wire rack for at least 15 minutes.
Combine the wine and sugar in a small saucepot and bring to a boil. Lower the heat and simmer until reduced by half, about 8 minutes. Add the cream and cook for about 2 minutes more, until the sauce is thick and smooth.
Serve the bread pudding drizzled with a generous amount of the merlot sauce. Store any leftover bread pudding tightly wrapped in the refrigerator for up to 10 days and reheat to serve.
