Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Chocolate Bread Pudding

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Chocolate Bread Pudding Empty Chocolate Bread Pudding

Post by Lobo Sat 30 Jan 2016, 8:40 pm

Chocolate Bread Pudding Img93l
Chocolate Bread Pudding
Chocolate Bread Pudding Rating

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
For centuries, frugal cooks have salvaged stale bread by combining it with milk, eggs, sugar and often other ingredients to create a sweet pudding. Our version, made with croissants and bittersweet chocolate, yields a decadent dessert that is truly sublime.






  • 625

Ingredients:


  • 2 cups milk
  • 1 1/4 cups heavy cream
  • 1 vanilla bean
  • 5 oz. bittersweet chocolate, finely chopped
  • 1/2 cup sugar
  • 5 eggs
  • Pinch of salt
  • 5 day-old croissants, cut into 1-inch pieces
  • 4 oz. bittersweet chocolate, cut into 1/2-inch pieces
  • Caramel sauce for serving
  • Lightly sweetened whipped cream for serving

Directions:

Preheat an oven to 325°F. Lightly butter a 2-quart oval au gratin dish.

Pour the milk and cream into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.

In a heatproof bowl, whisk together the sugar, eggs and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine. Let stand for 20 minutes, occasionally pressing the croissants into the custard.

Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish. Sprinkle the remaining chopped chocolate on top. Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes. Serve warm or at room temperature. Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream. Serves 8.

Williams-Sonoma Kitchen

    Current date/time is Sat 26 Nov 2022, 12:58 pm