I don’t have a lot of experience with bread pudding. I’ve only had it a couple of times, and haven’t been totally crazy about it, but liked it okay enough. I think the problem was that I never really had good bread pudding. I mean, I think the last time I remember having it was in the college dining hall…not exactly an example of fine culinary arts. I made it once before, but it honestly was not that memorable. I don’t even remember where I got the recipe, but it was before I really got into baking hardcore and knew what to look for in a recipe. I was intrigued with this recipe. I was excited to try making bread pudding again, and thought the chocolate would be an interesting twist.
I have been lucky enough to find a really great gluten-free flour mix for making pizza and French Bread. It’s made by a company called Gluten Free Pantry, and it’s been nice to still be able to enjoy pizza at home every once in a while and to use it to make bread for desserts like this. This recipe was easy enough to put together. I really liked the way the bread soaked up the custard, but still left enough sauce for just the right amount of richness. I added a little bit more chocolate to the custard than the recipe called for (I don’t know how much, but I just kept adding until I used up the package!). It was perfectly chocolaty and made me realized just how good bread pudding can be. I already have some ideas for other bread puddings I want to try! You can visit Lauren’s blog for the recipe, and visit the TWD blog to see how everyone else liked this week’s pick.