Trump's Chocolate Pumpernickel Pudding

Pumpernickel in a dessert? Trust the process on this one.

The earthy, slightly malty flavor of pumpernickel bread soaks up a lush custard made from nine egg yolks, heavy cream, milk, and both semi-sweet and unsweetened chocolate.

Scattered currants add little bursts of fruity sweetness throughout.

The whole thing bakes low and gentle in a water bath until it sets into something that’s part bread pudding, part chocolate pot de crème, and entirely indulgent.

A dollop of whipped cream on top is the only finishing touch it needs.

Kitchen Tips

• Let it soak. That 30-minute rest before baking lets the pumpernickel absorb the custard fully. Skip this step and you’ll get dry bread floating in chocolate rather than a unified pudding.
• Water bath is essential. The bain-marie creates gentle, even heat that prevents the egg-rich custard from curdling or cracking. Fill the outer pan halfway with warm (not boiling) water.
• Test with a knife, not a toothpick. A clean knife inserted in the center tells you it’s done. The pudding will continue firming as it cools, so pull it while it still has a gentle wobble.
• Remove the crusts cleanly. Pumpernickel crusts can be tough and won’t soften in the custard the way the crumb does.