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Chocolate Viennois Bread Pudding Stuffed with Ganache https://www.metro.ca/userfiles/image/recipes/pouding-pain-viennois-chocolat-10603.jpg PT20M PT25M PT55M
Pudding:Preheat the oven at 325 °F (162 °C).Butter 8 muffin tins. Set aside.In a bowl, beat the eggs with the sugar.Add the milk and chopped vanilla beans and whisk.Once smooth, add the chocolat viennois bread cubes and let soak for 10 minutes.Pour the mixture into muffin tins.Bake 20 to 25 minutes at 325 °F (162 °C).Ganache:Place the chocolate in a bowl. Set aside.In a casserole, bring the cream to a boil.Pour the cream over the chocolate, add the butter and slowly whisk until smooth.Set aside to cool down.Make an insertion in the cooked puddings and garnish with the ganache.
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pudding: 4 cups (1 L) Première Moisson chocolate viennois bread, cut into cubes 2 egg 1 1/2 cup (375 mL) milk 2% 1/2 cup (125 mL) sugar 3 Tbsp. (45 mL) soft butter 1/4 vanilla bean, finely chopped ganache: 1/2 cup (125 mL) dark chocolate, chopped 1/2 cup (125 mL) cream 35% 1 c. à thé (5 mL) butter
Chocolate Viennois Bread Pudding Stuffed with Ganache

Chocolate Viennois Bread Pudding Stuffed with Ganache

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8
servings
0:20
Preparation
0:25
COOKING
0:55
TOTAL TIME

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Ingredients

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  • pudding:
  • 4 cups
    (1 L)
    Première Moisson chocolate viennois bread, cut into cubes
  • 2
    egg
  • 1 1/2 cup
    (375 mL)
    milk 2%
  • 1/2 cup
    (125 mL)
    sugar
  • 3 Tbsp.
    (45 mL)
    soft butter
  • 1/4
    vanilla bean, finely chopped

  • ganache:
  • 1/2 cup
    (125 mL)
    dark chocolate, chopped
  • 1/2 cup
    (125 mL)
    cream 35%
  • 1 c. à thé
    (5 mL)
    butter
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Preparation

Pudding:

Preheat the oven at 325 °F (162 °C).

Butter 8 muffin tins. Set aside.

In a bowl, beat the eggs with the sugar.

Add the milk and chopped vanilla beans and whisk.

Once smooth, add the chocolat viennois bread cubes and let soak for 10 minutes.

Pour the mixture into muffin tins.

Bake 20 to 25 minutes at 325 °F (162 °C).

Ganache:

Place the chocolate in a bowl. Set aside.

In a casserole, bring the cream to a boil.

Pour the cream over the chocolate, add the butter and slowly whisk until smooth.

Set aside to cool down.

Make an insertion in the cooked puddings and garnish with the ganache.

Source : Première Moisson

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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