I made this pudding from leftover Chocolate Things
, but if you lack them (and don't have 4 hours to spend baking them or live near The Cheese Board
), you can try using chocolate croissants instead, or substitute 8 ounces of buttery white bread (like brioche or challah) and double the amount of chocolate. Though the chocolate things take a bit of time to rise and bake, the actual pudding comes together in minutes.
If you do make chocolate things, you'll also have ingredients left over to make crème fraîche: buttermilk and heavy cream. Simply stir 1 tablespoon of buttermilk into 1 cup of heavy cream. Cover and let sit in a warm-ish spot (like on top of the fridge) for 24 hours, until thickened, giving it a stir once or twice during that time.
As for the chocolate things, I used Scarffen Berger's bittersweet (70% cacao mass) chocolate for the chunks.
I used a super cute baking dish that I picked up from Crate and Barrel, which measures 9x6x2.25" tall. I'd wager you could use a loaf pan, pie pan or small gratin dish instead. Or bake the puddings in 6 individual ramekins.The pudding stands on its own, but you can top it with caramel sauce, whipped cream and/or Irish Coffee Ice Cream
Nutritional values are based on one of six servings.