Vanilla Bread Pudding with Cognac Prunes and Dark Chocolate

Serves 8 to 10

WHEN I WAS LIVING IN Cambridge, Massachusetts, there was a restaurant halfway between my house and Formaggio Kitchen, where I worked, that I’d walk by twice a day. It was a neighborhood bistro, nothing special, but I have distinct memories of walking home on cold winter nights and catching a whiff of steak on the grill that heralded the end of my work day. The restaurant also made a superlative bread pudding. I tried to get the recipe a few times, but they wouldn’t share it, and one day, the restaurant closed.

I did my best to replicate the recipe here, though I took some liberties and added chunks of chocolate, which melt into puddles when the pudding is baked, and cognac-soaked prunes, which punctuate the gentle custard with their boozy sweetness.

½ cup finely chopped dried pitted prunes

½ cup cognac or other brandy

3 cups heavy cream

1 vanilla bean

5 packed cups cubed soft white bread, such as pain de mie, challah, brioche, or white sandwich bread, cut into 1-inch cubes

4 large eggs

¾ cup sugar

½ teaspoon kosher salt

1 teaspoon vanilla extract

2 ounces semisweet (64 percent) chocolate, coarsely chopped

Put the prunes in a bowl and pour the cognac over. Let soak at least 2 hours and up to 3 weeks.

Pour the heavy cream into a medium heavy-bottomed saucepan. Split the vanilla bean lengthwise and use the tip of a knife to scrape out the seeds. Add the vanilla seeds and pod to the cream and heat over medium heat until small bubbles begin to form at the edges of the pan (do not let it boil). Remove from heat, cover, and let stand 30 minutes. Remove the vanilla-bean pod and discard (alternatively, you can rinse the pod, dry it, and combine it with sugar to make vanilla-scented sugar).

Spread the cubed bread in a 9-inch-by-13-inch glass or metal baking dish in an even layer. In an electric mixer, beat the eggs, sugar, and salt until light, fluffy, and voluminous, about 5 minutes. Pour in the heavy cream and vanilla extract and mix to combine. Pour the custard through a fine-mesh sieve over the cubed bread. Gently nudge the bread down into the custard.

Drain the prunes, reserving the liquid (it makes a killer cocktail). Sprinkle the prunes and chopped chocolate over the surface of the custard and use your fingertips to press the chocolate and prunes down into the custard. Refrigerate for 30 minutes.

Preheat the oven to 350°F and bring a kettle of water to a boil. Set the bread-pudding dish into a larger roasting pan and add enough hot water to the roasting pan so it comes halfway up the side of the dish. Transfer to the oven and bake until the custard is just set, about 45 minutes. Remove from the oven and let cool. Once cool, the bread pudding can be covered and refrigerated overnight (if you’ve made it ahead, set it in a low oven for 15 minutes until warmed through, then broil the top as described below).

Just before serving, preheat the broiler. Put the bread pudding under the broiler, about 3 inches from the heating element, and broil until the top of the bread pudding is nicely browned. Do not leave the pudding unattended or the top may burn. Remove from the oven and let cool for 5 minutes, then cut the bread pudding into squares and serve warm.