Thursday, August 09, 2007

Chocolate Bread Pudding

Pudding varies from region to region, and there are such a wide range of puddings from christmas pudding, summer pudding, rice pudding, bread pudding, blood pudding, etc. I enjoy the kind of bread pudding that has a custardy filling which usually comes from combining eggs, milk (or cream), vanilla, sugar, and spices. Sauces are optional, but a definite treat!

This chocolate pudding I made last night was simply a way for me to savage my forgotten day-old loaf of organic baguette I bought from Wholefoods, and I wanted to make something fun out of it. Here's the recipe I tried from an old issue of Gourmet and the sauce was from Bon Appetite. I made little changes by adding cinnamon to the bread pudding and upped the Bailey's (HIC!) on the sauce.

1 (15-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)
2 cups cream
1 cup whole milk
1/2 cup sugar
1/8 tsp salt
1/2 tsp cinnamon
10 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 tsp vanilla
2 tbs unsalted butter, cut into bits

Accompaniment: Bailey's cream sauce


Generously butter a 3-quart soufflé dish. Put bread in dish.
Heat cream, milk, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla and cinnamon. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.

Put oven rack in middle position and preheat oven to 325°F.

Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

Sauce
2 cups heavy cream
8 tbs Irish cream liqueur
1/4 cup sugar
1/2 tsp vanilla extract
2 tsp cornstarch
2 tsp water

Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Bread pudding recipe adapted from Gourmet
Sauce recipe adapted from Bon Appetite

Note: Very rich and full of chocolate flavor. Definitely fixed my chocolate cravings! I love the Bailey's cream sauce with it as it adds to the wonderfully decadent sensation. This two lovely combination made a lovely adult dessert.

11 comments:

Damn Receipt said...

Hello !

Very interesting blog.

It has been a plesure to read you.

I wish you the best.

Reno

East Meets West Kitchen said...

Thanks Reno!

IronEaters said...

chocolate bread pudding. sounds n looks yummy!

Kelly Mahoney said...

It does look quite rich -- you wouldn't need seconds for that. Thanks for stopping by my blog.

Little Corner of Mine said...

This dessert is so rich and sinful leh! But I won't mind having a piece too. LOL!

eastcoastlife said...

Bread Pudding!! And a Chocolate one. *slurp slurp*

I love bread pudding. My hubby too. This is too good to miss. I'm copying the recipe. Thanks. :)

East Meets West Kitchen said...

Hi Ironeaters,
Thanks for dropping by! :)

Hi Kelly,
You wouldn't believe how big my helping was! ;) Thanks for stopping by my blog too!

Hey C,
You must! :)

Hi Eastcoastlife,
You'll love this one! :)

Retno Prihadana said...

Hmmmm..looks nice and yummy!

wonda said...

Have never tried chocolate with cinnamon before. I was keen to experiment some homemade ice-cream but no time to do it. My son offered to try it by whisking the low fat fresh cream and canned mangos with a cake mixer in a bowl on top of another bigger bowl filled with ice cubes. It turned out all right but a little sour and tasted more of the cream. To sweeten the sourness, I drizzled maple syrup on it.

East Meets West Kitchen said...

Thanks Retno prihadana!

Hi Wonda,
There was only a nice hint of cinnamon in the chocolate bread pudding. Regarding your ice cream, did you use salt in the outerbowl to bring down the temperature of the cream? That will help, but a ziplock as in the ice cream recipe will be better!

Cris said...

Oh yours takes chocolate! What a nice way to spice up a bread pudding! Sauces do make a difference huh. :-)