How To Make Chocolate Ganache Bread Pudding with Port Caramel Sauce - Best Recipe | Charleston Magaz
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Cooking tools:
- Fine-mesh sieve
- Baking dish
- Pitcher
- Toothpick
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 oz. bittersweet chocolate, coarsely chopped, divided
- 3/4 cup heavy cream, divided
- 3 Tbs. unsalted butter, plus more to butter baking dish
- 1/4 lb. challah, crust removed, bread cut into 3/4-inch dice, about 3 cups
- 1/2 cup milk
- 1/2 cup sugar, divided
- 3 large egg yolks
- 1 1/2 Tbs. unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- 1 pinch salt
- Port caramel sauce (recipe follows)
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