Recipes from Hershey Lodge: The Bears' Den Chocolate Bread Pudding
Create some of your favorite Hershey Lodge dishes, at home!
The Bears' Den Chocolate Bread Pudding
Bread Pudding
1 lb. loaf of plain brioche
3 c. Hershey's Special Dark Chocolate syrup
2 1/2 oz. Hershey’s Special Dark cocoa powder
1 1/2 c. half and half
5 eggs
1/3 c. granulated sugar
Preheat oven to 350 degrees.
Combine eggs, sugar, half and half, chocolate syrup and cocoa powder in a bowl and whisk until combined.
Cut brioche loaf into 1-inch cubes and place in a mixing bowl.
Add custard mix to brioche and toss to evenly coat. Let stand for at least 30 minutes so the brioche can absorb the custard completely, stirring occasionally.
Add bread pudding mixture to a buttered 9X9-inch baking pan.
Cook covered, in a water bath at 350 degrees for 35 minutes. Take cover off and bake another 15-20 minutes or until custard has set.
Let cool slightly and cut portions.
Crème Anglaise (can be made up to two days in advance)
1 c. heavy cream
4 egg yolks
1/2 c. granulated sugar
1/4 t. vanilla extract
1/2 vanilla bean, scraped
Pinch of salt
In a small saucepot combine cream, vanilla extract, vanilla bean with scraped seed, and pinch of salt over medium-high heat until a light simmer is reached.
While waiting for cream to simmer, place the egg yolks and sugar in a medium mixing bowl and whisk until yolks lighten in color and slightly thicken.
Once cream is at a simmer, take off the heat and strain to remove vanilla bean.
Add cream one-to-two ounces at a time to the egg yolks stirring constantly.
Combine custard mix back into the small sauce pot and return to the stove over medium heat.
Continue to whisk the custard until it begins to thicken. When the anglaise coats the back of a spoon you know it is done. Place in a bowl set over ice and continue to whisk until it is cool. Refrigerate until needed.
To finish
Serve warm with your favorite ice cream and crème anglaise.