Hot Chocolate Bread Pudding
Chocolatey Pudding Oozes Appeal
Flo Braker
San Francisco Chronicle
February may be known for chilly weather, but brisk winds and crisp nights
are the perfect foil for a classic culinary combination: bread and
chocolate. This month, make a sumptuously creamy Hot Chocolate Bread
Pudding to warm things up.
Leftover stale bread has many uses, from breadcrumbs to French toast to
stuffing. My favorite way to use it is in bread pudding, cubed and bathed
in silky creme anglaise.
Most breads, except for sourdough and dense whole grain versions, will
work leftover brioche, if you have it, is wonderful. After distributing
the bread cubes among buttered coffee cups, prepare the chocolate custard.
While traditionally flavored with vanilla, this sauce is whisked into
melted chocolate. The high proportion of chocolate custard to bread in
this recipe reflects my belief that a good-size spoonful or two of custard
should make its way to the bottom of the cup to be savored after the bread
has disappeared. Although bread pudding is often beloved more for its
taste than appearance, goodlooks need not be sacrificed. Decorate the top
of each serving with a frozen whipped-cream heart and bring them dessert
to the table immediately. This comforting dessert melts hearts rather
quickly.
Hot Chocolate Bread Pudding
Most day-old, firm-textured breads, except for sourdough, are fine for
absorbing the creamy custard well. Day-old brioche and challah also are
good choices.
Frozen Whipped Cream
2/3 cup cold heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
Chocolate Bread Pudding
1/3 cup dried cherries
2 tablespoons brandy
2 tablespoons softened unsalted butter
6 ounces bittersweet chocolate (61% to 70%), finely chopped
3 large eggs
3 large egg yolks
1 3/4 cups whole milk
1/2 cup + 2 tablespoons light brown sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup heavy cream, at room temperature
4 cups trimmed and cubed ( 3/4-inch) day-old French or Italian bread
For the Frozen Whipped Cream: In a medium bowl, combine cream with the
sugar and vanilla. Whip until soft peaks form. Line a baking sheet that
will fit inside your freezer with aluminum foil. Fill a pastry bag fitted
with a 1/2-inch star tip with the whipped cream and pipe outlines of at
least 6 heart shapes onto the baking sheet (or spoon out 1-tablespoon
dollops of whipped cream) and set the sheet pan in the freezer.
For the Bread Pudding: In a small bowl, toss the dried cherries with the
brandy; set aside for 15 minutes. Adjust the rack to the middle of the
oven and preheat the oven to 350 . Lightly butter 6 ovenproof coffee cups,
each with a 1-cup capacity (alternatively, use ovenproof ceramic ramekins
or Pyrex custard cups). Place the cups on a baking sheet and set aside.
Melt the chocolate over a warm water bath (or in the microwave at 50
percent power); set nearby. In a large bowl, whisk the whole eggs and egg
yolks together. Whisk together the milk, brown sugar and salt in a medium
saucepan.
Heat the mixture over low heat until hot and the sugar is dissolved (don't
let it boil). Pour half of the hot milk mixture into the eggs and whisk to
combine.
Then pour the mixture back into the saucepan, stirring with a rubber
spatula to combine. Immediately strain the custard through a large sieve
back into the original large bowl; add the warm chocolate and stir to
combine thoroughly. Stir in the vanilla, heavy cream, cherries and brandy.
Place a generous 1/2 cup of the bread cubes into each coffee cup. (The
cubes will not come up neatly or evenly to the rim of the measuring cup;
therefore filling the measuring cup a bit over the rim is fine.) Pour 3/4
cup of the chocolate mixture over the bread in each coffee cup. If any
chocolate custard is
left over, divide it among the coffee cups. Let bread soak for at least 10
minutes or up to an hour. Gently push the bread into the liquid to immerse
it from time to time.
Place the baking sheet with the coffee cups into the oven and bake for
about 22 to 25 minutes, or until the edges appear set while the center
wiggles a bit. The puddings will set as they cool. For optimum flavor,
serve warm or at room temperature. Top each pudding with either a frozen
whipped cream heart or
dollop.
Serves 6
PER SERVING: 675 calories, 13 g protein, 67 g carbohydrate, 39 g fat (22 g
saturated), 297 mg cholesterol, 282 mg sodium, 4 g fiber.
Clipping-Cooking Digest
Posted By: Jamie R <[email hidden]>
FROM ANN IN FLA
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