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Chocolate Bread Pudding
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with Sun-Dried Cherries and Cre?me Frai?che Hiro Sone & Lissa Doumani, Terra “This dish has an aroma that, when we walk through the restaurant, makes everyone turn to try to figure out ’What is that and how do I get it?’ Hopefully you'll have the same experience in your home.” – Lissa Doumani Ingredients: | |
1/2 cup | sun-dried cherries |
1/3 cup | cognac |
8 oz bittersweet chocolate, chopped into small pieces | |
3 | eggs |
1 cup | heavy cream |
1/2 cup | sour cream |
1/2 cup | sugar |
1/8 teaspoon | ground cinnamon |
1 teaspoon | vanilla extract |
3 cups | sourdough batard, cubed, |
without crusts, dried overnight Garnish 1 cup cre?me frai?che or sour cream 1 tablespoon confectioners’ | |
sugar, sifted | |
6 | fresh mint sprigs |
Special Equipment: Six 10-oz or one 8-cup souffle? dish Instructions: 1) Combine the cherries and cognac and soak for at least 2 hours, preferably overnight. 2) Melt the chocolate in a double boiler over barely simmering water. (Note: Don’t let the water touch the bottom of the bowl or the chocolate will get too hot.) Remove from heat and let chocolate stand over the warm water until ready to use. 3) In a large bowl, whisk together the eggs, | |
cream, sour cream, sugar, cinnamon, and |
vanilla extract. Quickly whisk in the melted
chocolate. If the chocolate does not
completely melt, place the bowl back over
the hot water and whisk gently until the
chocolate is completely incorporated.
4) Fold in the bread cubes, cherries, and
Cognac. Let sit in a warm place until the
bread absorbs the custard, 1 to 2 hours.
To test, break a bread cube in half; there
should be no white showing.
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