Chocolate Black Sesame Bread Pudding with Salted Sesame Brittle

Bread pudding is an absolute comfort food. Indulge in a unique twist on this classic dish featuring the underused pairing of nutty sesame and dark chocolate. We use sourdough bread cubes that have been saturated in a sweet and nutty custard before being baked to gooey perfection. The chocolate chips melt, creating small pockets of chocolatey goodness throughout the pudding. By sprinkling sugar on top we create a slightly crusty top as well as trick our taste buds into thinking that there is more sugar in the dish than there actually is. Perfect for a decadent dessert when it's sweater weather or even a special brunch treat for overnight guests. 

The Salted Sesame Brittle is ultimately an optional part of the recipe but I hope that you choose to make it. The value of contrasts in recipes cannot be overstated. There’s the obvious texture contrast. The pudding is soft and spongy while the brittle is crunchy and crisp. The other contrast is in the two main flavors it brings: salty and a little savory. Both of these things provide balance to the dish, cutting through the sweetness and invigorating the palate. 


INGREDIENTS

Bread Pudding

  • 28 fl oz (1 bottle) Three Trees Black Sesame Milk 

  • 2 tsp vanilla

  • ¼ tsp salt

  • 5c (~250g roughly half of a 1 pound loaf) 1 “cubes of stale sourdough bread 

  • ¾ c (120g) 70% chocolate chips + extra for the top

  • 1 Tbsp (12g) sugar

  • Powdered sugar for dusting (optional)

  • Whipped cream for serving (optional)

Salted Sesame Brittle

  • 2 Tbsp (20g) white sesame

  • 2 Tbsp (20g) black sesame

  • 3 Tbsp (60g) maple syrup

  • ½ tsp kosher salt

DIRECTIONS

Bread Pudding

  1. Heat oven to 350°F (180°C). Grease a deep 9” round cake pan and set aside. 

  2. In a large bowl whisk Three Trees Black Sesame Milk, vanilla and salt together. 

  3. Fold in bread cubes and chocolate chips and transfer mixture to the greased pan. Spread evenly and press down lightly. Sprinkle sugar on top evenly. Scatter on extra chocolate chips if desired.

  4. Place in the oven and bake for 25-30 minutes until the top is browned and it smells fragrant. Serve warm and garnish with powdered sugar, whipped cream and Salted Sesame Brittle (recipe follows). 

Sesame Brittle

  1. Heat oven to 350°F (180°C).

  2. In a small bowl mix all ingredients together and transfer to a small parchment lined baking sheet. Spread in a thin layer and transfer to the oven. 

  3. Bake for 10-12 minutes until the edges appear lacy. Set aside to cool completely before breaking into pieces.

NOTES

  • This recipe works best with sturdier breads like sourdough. If you substitute with a softer bread it will still work but the result will be very tender. 

  • If you do not have stale bread on hand, simply toast bread slices in either a toaster or in the oven. 

  • The Salted Sesame Brittle can be made up to 2 days in advance. 

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