In this role-playing scenario, I’ll be your dessert-slinging Paula Deen, but without N-word and secret diabetes. This pudding was inspired by one of her recipes, but my version mixes Greenpoint, Brooklyn, with Savannah, Georgia. Southern pecans and melty chocolate chips give this bread pudding a brownie vibe, and Grady’s chicory-infused coffee concentrate adds another dimension of taste. (Imagine me saying that in a Rod Serling voice while wearing a blonde wig. Because now I’m Paula Deen doing Rod Serling.)
1½ cups heavy cream
1 cup whole milk
½ cup Grady’s Cold Brew coffee concentrate*
2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
½ cup chopped pecans
8 ounces of your favorite chocolate, chopped
1 pound day-old Italian or country white bread, cut into 1-inch cubes (Leave out on the countertop overnight.)
1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
2. In a large bowl, stir together the cream, milk, and Grady’s Cold Brew concentrate.
3. Add the sugar, cocoa, vanilla, and cinnamon to the mix and stir until incorporated.
4. Stir in the eggs, pecans, and chocolate.
5. Add the bread to the prepared baking dish. Cover with the liquid mixture. Let the bread absorb the liquid for 30 minutes.
6. Bake for 1 hour. By then, the bread pudding should be set and moistened by melted chocolate.
7. Serve hot, cold, or at room temperature.
*Theoretically, you could replace Grady’s Cold Brew concentrate with another sub-par brand made by someone who isn’t nearly as cool as Grady (full disclosure: he’s a friend of mine). You can also use instant cappuccino dissolved in water, but you won’t get that unique kick of chicory.