Bread Pudding #07

1 chef marked this Bread Pudding #07 recipe as Favorite
Recipe look good to you?     

Bread Pudding #07 Ingredients

3 lg Eggs	2 c Milk
1 1/4 c Sugar	1/2 c Chopped walnuts or other
1 1/2 ts Vanilla extract; plus	1/2 c Chopped chocolate or chips;
1 ts (for the whipped cream)	5 c Very stale and dry bread in
1 1/4 ts Grated nutmeg (or ground	1 pt Heavy cream
1 1/4 ts Ground cinnamon	Powdered sugar to taste
4 tb Unsalted butter; melted

Instructions for Bread Pudding #07

I cook frequently for friends and chocolate bread pudding is what I call a cheating dessert - I know its going to get applause! This recipe is a variation on Paul Prudhomes recipe from his video entitled "Chef Paul Prudhommes Louisiana Kitchen. It has the basic bread pudding recipe. All I do is add some chopped up good chocolate or chocolate chips. Another good thing to do is to use chocolate bread. Ive seen chocolate bread in Grain dOr bakeries. Its important that the bread cubes are really dry so that they soak up the milk and egg mixture before you bake it. If the bread isnt really stale, cut it into cubes and put it on a cookie sheet in a 200 degree over for an hour and a half, stirring them a couple of times. Beat the eggs on high speed in an electric mixer for about three minutes, or by hand by a person with strong arms for about six minutes. Prudhomme describes the eggs as having pinhead size bubbles. Add the sugar, 1 1/2 tsp. of vanilla, nutmeg, cinnamon and butter. Beat for a minute until well blended. Add the milk, nuts and chocolate and mix. Grease or butter a bread or lasagne pan that is just large enough to hold all the bread cubes. Put the bread into the pan and pour the egg and milk mixture over it. Stir it up a couple of times. At this point, PP recommends letting it sit for 45 minutes, but we busy yuppies cant wait around like that. Turn the oven to 350 degrees and stir the pudding again. When the oven is hot, stir the pudding one last time and put it in the oven. Immediately lower the temperature to 300 degrees. After 40 minutes, turn the oven up to 425 degrees and let it bake another 15 to 20 minutes. While the pudding is baking, whip the cream with the rest of the vanilla and powdered sugar to taste. Since the pudding is sweet, I like to keep the cream light, and I dont whip it to the point that it gets stiff. Its going to melt on the hot pudding anyway, and it has more body if it is kept a little creamy. When you take this pudding out of the oven all the chocolate fanatics in the house will be swooning. The aroma is incredible. Its not as complicated as the recipe seems, mostly because its pretty foolproof. This is one of those recipes where even if you make a mistake, like if the top burns a little, or if you dont beat the eggs enough, it may not be perfect ~ but Ill guarantee it wont get thrown away! HORNMAN@NETCOM.COM (SCOTT HARTMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

More like this...

Rice Pudding #07

Pumpkin Bread #07

Zucchini Bread #07

Banana Bread #07