Everything* goes better with chocolate
Feb. 27th, 2008 08:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Dark Chocolate Bread Pudding.
1 lb bread, cut into 1/2" cubes (I used a sourdough batard)
6 oz dark chocolate, chopped (I used Valhrona 71% - I would have used Ghiradelli, but alas.)
1 cup sugar
1/2 cup cocoa powder
3 cups milk or half & half (I used 2 cups half & half and 1 cup 1% milk... I can't be bothered to do the math on what that becomes.)
6 large eggses
1/2 tsp salt
2 tsp vanilla (I used a bit more than 1 Tbsp)
Lightly grease a 9x13 pan or 2-quart baking dish. Toss the bread cubes with 2/3 of the chocolate and place in the pan. Combine the remaining chopped chocolate with the sugar, cocoa, and 1 1/2 cups of the milk in a saucepan over low heat. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth. Transfer to a large bowl, and whisk in the remaining milk, then the eggses, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes at room temperature, until the chocolate custard has been absorbed by the bread.
Heat oven to 325. Bake the pudding for 45-50 minutes, until set. Let cool for 10 minutes to set before serving. Serve warm with vanilla ice cream.
What worked: Quite yummy and a different sort of chocolatey goodness dessert. And bread!
What didn't: I was pretty happy with it. It doesn't taste as well cold and we don't have a microwave to zap it back to steaminess, so with the leftovers I guess that might count.
Will I make it again? Oh yes.
*Or garlic. I should try a few savory bread puddings.
1 lb bread, cut into 1/2" cubes (I used a sourdough batard)
6 oz dark chocolate, chopped (I used Valhrona 71% - I would have used Ghiradelli, but alas.)
1 cup sugar
1/2 cup cocoa powder
3 cups milk or half & half (I used 2 cups half & half and 1 cup 1% milk... I can't be bothered to do the math on what that becomes.)
6 large eggses
1/2 tsp salt
2 tsp vanilla (I used a bit more than 1 Tbsp)
Lightly grease a 9x13 pan or 2-quart baking dish. Toss the bread cubes with 2/3 of the chocolate and place in the pan. Combine the remaining chopped chocolate with the sugar, cocoa, and 1 1/2 cups of the milk in a saucepan over low heat. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth. Transfer to a large bowl, and whisk in the remaining milk, then the eggses, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes at room temperature, until the chocolate custard has been absorbed by the bread.
Heat oven to 325. Bake the pudding for 45-50 minutes, until set. Let cool for 10 minutes to set before serving. Serve warm with vanilla ice cream.
What worked: Quite yummy and a different sort of chocolatey goodness dessert. And bread!
What didn't: I was pretty happy with it. It doesn't taste as well cold and we don't have a microwave to zap it back to steaminess, so with the leftovers I guess that might count.
Will I make it again? Oh yes.
*Or garlic. I should try a few savory bread puddings.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-02-27 05:27 pm (UTC)Cube slightly stale sourdough bread
In a frying pan saute some diced bacon with chopped onion. Either drain and then add some butter to melt or go whole hog and stick with the bacon grease. Add broth to the pan and bring to a simmer
Grate a bunch of sharp cheese and toss with the bread cubes. Arrange in a shallow bowl.
Pour the broth/bacon/onion mixture slowly over the bread cubes to moisten and allow to sit for a couple minutes.
Toss slightly to mix then drizzle the top with unflavored yogurt.
Quantities deliberately left vague.
no subject
Date: 2008-02-27 05:57 pm (UTC)Invite me! Pleeeeeease? Pretty please?
no subject
Date: 2008-02-27 07:04 pm (UTC)no subject
Date: 2008-02-27 07:05 pm (UTC)no subject
Date: 2008-02-28 04:52 am (UTC)(No, not chocolate AND garlic, yech!)