I chose to make Chocolate Bread Pudding as my Feeding Friendship recipe. I learned to make this at a cooking class at Central Market back in February. After the first bite, I turned to Mike and told him I was leaving him for the instructor (for his culinary abilities more than anything). It was honestly the best thing I've ever eaten.
Here's how I made it:
1 loaf Challah bread (recipe says French bread), day old, roughly torn up
1.5 cups semisweet chocolate chips
6 eggs, beaten
1 quart half and half
1 Tbsp vanilla extract
1.5 cups sugar
6 Tbsp unsweetened cocoa
1 tsp ground cinnamon
1 tsp salt
4 Tbsp unsalted butter
4 Tbsp brown sugar
3/4 cups sugar
3 oz evaporated milk
2 Tbsp unsalted butter, melted
1/2 egg, beaten (odd, sorry, but the original recipe makes too much sauce...)
1/2 tsp vanilla
1/8 cup Kahlua
To prepare bread pudding:
1) Preheat oven to 350 degrees
2) Butter a 9x13 baking dish and fill it with torn bread and disperse the chocolate chips amongst the bread pieces.
3) In a large bowl combine the eggs, half and half, and vanilla.
|"Farm" fresh eggs, ready to be beaten!|
|I think cocoa is so beautiful!|
6) Pour over the bread in the baking dish. Bake for 1 hour.
7) Remove from oven, dot top with butter and sprinkle with brown sugar. Put back into oven for 5-10 min, until butter is melted and brown sugar is saturated. Let cool before serving.
To prepare the sauce:
1) In a medium saucepan, before placing over heat, stir together the sugar evaporated milk, butter and eggs. Stir to blend thoroughly.
2) Place pan over medium-low heat and add vanilla and Kahlua.
3) Chill sauce.
4) Serve bread pudding warm with cold sauce and top with a dollop of whipped cream and grated chocolate, if you like.
|I enjoyed mine with a glass of milk!|
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