Hope you all had a great Christmas! The kids got lots of presents (which require lots of batteries), ate lots of cookies and had a few meltdowns. I received lots of PJs, warm slippers, clothes and gift cards to my favorite place...amazon.com! Haven't decided which cookbooks to add to the collection yet, but I think Dorie Greenspan's Around My French Table may be close to the top of the list, as well as Mark Bittman's The Food Matters Cookbook.
Anyway, one of the things that we made for Christmas was Chocolate Bread Pudding. I used the chocolate bread recipe from Rose Levy Beranbaum's The Bread Bible, made 2 loaves which we froze then thawed. Here's the recipe:
Chocolate Bread Pudding
2 loaves of chocolate bread, cubed
310 g heavy cream
310 g whole milk
90 g granulated sugar
6 oz bittersweet (or unsweetened) chocolate, chopped
1 tsp vanilla
4 eggs
1. Freeze bread overnight, thaw, then cube (freezing the bread makes it easier to cut, less crumbs, but not necessary)
2. Preheat oven to 350F and spray 13x9 pan.
3. Combine cream, milk and sugar in heavy saucepan. Heat, stirring until the sugar is dissolved and about to come to a boil.
4. Remove from heat and let cool 1 minute. Add chocolate and stir until melted. Add vanilla.
5. Beat the eggs with a wisk in a large bowl. Gradually beat in chocolate.
6. Pour over the cubed bread you put in your 13x9 pan. Cover.
7. Can refrigerate overnight or bake right away. If refrigerating overnight, put pan in cold oven, then turn it on and bake about 45 min. If baking right away, bake for 35-40 min. Serve with mint chocolate chip ice cream. Yum!
No comments:
Post a Comment