Saturday, December 31, 2011

hot chocolate bread pudding

Ok folks.....This is my last post for 2011. 
I swear!!! This hot chocolate bread pudding is a must before any of you start on your 2012 diets. Even I need to think about "cutting out" or "cutting back" on certain foods I eat. But sweets? No, never!!! Just a few decadent treats once in a while is totally OK in my book.....

Hot Chocolate Bread Pudding
This recipe comes from an amazing food blog that my husband turned me on to....Serious Eats. And trust me....What they blog about is serious!!!
Serves 12 - 16

2 tablespoons unsalted butter, at room temperature for pan
6 large eggs
6 tablespoons granulated sugar
1/8 teaspoon salt
1 cup light brown sugar
1/2 cup cocoa powder
2 1/2 cups whole milk
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1/8 teaspoon ground cinnamon
4 teaspoons pure vanilla extract
12 ounces French bread, cut into 3/4-inch cubes ***Soft or stale bread is perfect for this recipe. No need to use toasted bread.***
4 ounces semisweet chocolate, chopped into 1/2-inch pieces

12 ounces heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

***This recipe can be easily halved. Use a 9x9-inch pan and decrease baking time to approximately 25 minutes.***

1. Butter a 9x13-inch baking dish or individual ramekins; set aside. In large bowl, whisk eggs, granulated sugar, and salt until lightened, about 30 seconds; set aside. 

2. In medium saucepan, whisk brown sugar with cocoa to combine. Whisk in milk and cream and heat over medium heat until warm. Whisk in bittersweet chocolate, espresso powder, and cinnamon until chocolate is melted. Whisk chocolate mixture into egg mixture until combined. Whisk in vanilla extract.

3. Add bread cubes to chocolate mixture and gently toss to evenly moisten bread. Let sit to allow bread to thoroughly saturate, 30 to 45 minutes, occasionally pressing bread gently with rubber spatula. Adjust oven rack to middle position and heat oven to 325 degrees F.

4. Gently pour bread mixture into prepared baking dish. Tuck chopped semisweet chocolate into bread pudding, evenly distributing. Bake until pudding is just set in center, 45 to 55 minutes. Remove from oven and let cool about 30 minutes before serving.

5. In chilled bowl of standing mixer fitted with whip attachment, whip cream, sugar, and vanilla on medium-high speed until soft peak. Serve with warm bread pudding.


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