Ask A Boston Chef: Valentine’s Chocolate Bread Pudding

February 5, 2014 6:25 AM

Chocolate Bread Pudding (Photo Credit: Mike Diskin)

There are plenty of true romantics who would rather whip up a feast for Valentine’s Day in lieu of going out. Given that the centerpiece of every Valentine’s Day meal should be chocolate, we reached out to a chef at one of the greatest chocolate bars in all of Boston – Pastry Chef Ryan Pike of Café Fleuri at The Langham, Boston – for the perfect recipe. Pike, whose menu of chocolate creations is perfect for the day after Valentine’s Day, offered up his recipe for Chocolate Bread Pudding.
Chocolate Bread Pudding (Photo Credit: Mike Diskin)

Chocolate Bread Pudding (Photo Credit: Mike Diskin)

Chocolate Bread Pudding

• 8 oz Semi sweet chocolate
• 1 cup Heavy cream
• 1 cup Milk
• 8 Egg Yolks
• 12 oz Sugar
• 2 tsp Vanilla extract
• 12 slices Day-old bread chopped into small squares

1. Combine cream, milk and sugar in a saucepan and heat to a scald.
2. In a separate bowl, slowly add the hot liquid into the yokes.
3. In a separate bowl, strain the liquid yoke mixture into chocolate; whisk to mix.
4. In a separate bowl, pour over chopped bread.
5. Let the custard mix absorb into the bread and serve (Makes 12 servings).

Pastry Chef Ryan Pike  (Photo Credit: Mike Diskin)

Pastry Chef Ryan Pike (Photo Credit: Mike Diskin)

Pastry Chef Ryan Pike
Cafe Fleuri at The Langham Hotel Boston
250 Franklin Street
Boston, MA 02110
(617) 451-1900

Chef Pike attended Newbury College, where he combined his two passions, focusing on baking and pastry.
While in college, Chef Pike began part-time work at Whites Bakery in Brockton, Mass. and upon graduation in 2003 he accepted a position as full-time production baker. Honing his skills for four years, Pike accepted a position as assistant pastry Chef at Boston’s popular Top of the Hub restaurant, where he worked under Pastry Chef Tommy Choi.

He eventually jumped to the Langham, and in 2011, after gaining close to three years of experience in the kitchen of the hotel, Pike was named Assistant Pastry Chef of the hotel, where he spent two years before being named head Pastry Chef. As Pastry Chef, Pike overseas the pastry program at the luxury downtown hotel, including the acclaimed Chocolate Bar, which in its 25th year, brings more than 100 chocolate desserts to diners in Café Fleuri every Saturday afternoon September through June. He is also responsible for the dessert menus at BOND restaurant | lounge, The Reserve, in room dining and all hotel functions.

The Chocolate Bar at Cafe Fleuri
Every Saturday through June 28, 2014; 11 a.m. – 3 p.m.
• Adults: $42
• Children ages 5-12: $29

Reservations: 617.451.1900 or visit

Now in its 25th year, The “Chocolate Bar” at The Langham, Boston’s Café Fleuri brings more than 200 pounds of chocolate to diners every Saturday. To celebrate the landmark anniversary, Executive Chef Mark Sapienza and Pastry Chef Ryan Pike present “Decades of Decadence,” featuring the most popular desserts from the past 25 years with sweet treats ranging from Boston cream pie to pate choux swans.

With a deejay spinning fun upbeat tunes, the all-you-can-enjoy Chocolate Bar features stations with varying levels of chocolate intensity and flavors – from white to dark and everything in between. Diners indulge in a never-ending supply of truffles, brulee, bread pudding, whoopie pies and more while action stations feature crepes, chocolate fountains, cupcake decorating, cold stone mixed ice cream sundaes and cotton candy.

An adult chocolate cocktail menu features cocoa-infused martinis such as the “Chocolate Decadence” with raspberry vodka, dark chocolate Godiva liqueur and Frangelico, and the “White Coco” with vanilla vodka, dark chocolate Godiva and white crème de cacao.