Just in time for Valentine’s Day a recipe to be eaten with a loved one, or many loved ones, for that matter! Sarah Copeland’s “The Newlywed Cookbook” is full of recipes for us crazy peeps that love hanging out in the kitchen, and you have a chance to win one! (Details below)

While I’m not really a newlywed (7 years anniversary this year!), husband and I spend a lot of time in the kitchen baking and cooking together, he is a Mise en Place wizard, he makes killer Gnocchi and he’s cute too!

We made this Bread Pudding on a cold Sunday afternoon, you however, should make it any day of the week and not only will you get to enjoy this delicious, comforting dessert, your house will smell delightful as it bakes away in your oven.

Sarah suggest you to:

Eat this warm or at room temperature, when the chocolate chunks are still warm enough to melt away the biggest worries of your week.

I agree with her!

Chocolate Bread-&-Butter Pudding
From The Newlywed Cookbook
Reprinted with permission from Sarah Copeland and Chronicle Books

Serves 4 to 6

6 oz/170 g bittersweet chocolate, coarsely chopped
4 tbsp/44 g unsalted butter {at room temperature}, plus more for brushing
7 oz/200 g pugliese or rustic white bread {about 1/2 loaf}, cut in 1/4-in/6-mm-thick slices
3 large eggs
3 large egg yolks
1/4 cup/50 g packed brown sugar
1/4 tsp ground cinnamon, plus more for sprinkling
Pinch of fine sea salt
2 3/4 cups/ 660 ml half-and-half/half cream
1 tsp pure vanilla extract
1 tbsp turbinado or coarse sugar

Preheat the oven to 350˚F/180˚C/gas 4.

Sprinkle 3/4 cup/90 g of the chocolate all over the bottom of a 7- by-11-in/ 17–by-28-cm baking dish.

Spread the butter on one side of the bread slices. Place the buttered bread on top of the chocolate, overlapping at the edges in a single layer like shingles.

Whisk together the eggs, yolks, sugar, cinnamon, and salt in a medium bowl. Stir in the half-and-half/half cream and vanilla and whisk to combine well. Pour the custard over the bread, and press any floating bread slices down into the custard to ensure the custard will soak all of the bread. Sprinkle the remaining chocolate pieces over the top, tucking them into the custard slightly to fill in the gaps where the bread meets. Set aside for 20 minutes to soak. Sprinkle coarse sugar over the top and dust very lightly with cinnamon.

Place the pan inside a roasting pan filled with 1 in/2.5 cm or so of warm water (the water should come about halfway up the sides of the baking dish. Bake until the custard is just set but a touch wobbly in the center and the pudding puffs slightly, about 55 minutes.

Let the pudding cool for about 15 minutes. Serve warm.

Enjoy!!

Giveaway Rules (Now Closed!)

Chronicle Books is providing one copy of The Newlywed Cookbook, by Sarah Copeland to be given to the winner.

Who can Enter

Open only to residents of the USA 18 and older.

Until When Can You Enter

Until Thursday, February 16th, 3:30 pm EST.

How to Enter:

Leave a comment below — one entry per email address please.

How Winner Will Be Chosen:

The winner will be chosen at Random.org and will be notified via email, he will have 48 hours to respond to me, or a new winner will be chosen any duplicate comments will be deleted. (My comments are moderated, so please be patient if they don’t show up immediately.)

Good Luck!

Edit 02/09: Number 10 won!!! Congratulations Adele!!

Edit 02/23: Unfortunately Adele never got in touch with me, the new winner is Marcia! Congrats!!