1 month ago
Jan 17, 2009
Chef Frankenstein's Chocolate Bread Pudding
That's pronounced Frank-en-steen.
Paula Deen scares me. In my nightmares she and Emeril roll me in lard, wrap me in bacon, and toss me in the oven. Naturally, I looked for their guidance, when attempting to transform a vague idea about chocolate bread pudding made of chalah bread into reality. I also leaned on Shelia Lukins whose Mexican Christmas Bread Pudding has already proven itself multiple times. So I looked at 3 recipes, and from them I frankensteined out my own.
1 chalah bread
4 coups of half and half
3 tbs Godiva Chocolate Liquor
4 oz chocolate chopped, dark or milk according to taste
1/2 cup firmly packed brown sugar
4 large eggs
1/2 cup cocoa powder
1 package vanilla sugar (ok, you can just used 1 tsp vanilla extract)
1 tsp almond extract
1/2 tsp ground cinnamon
1 tbs butter
Preheat boiler. Slice the chalah bread into 1" slices. Toast both sides in boiler. Careful, don't burn them.
Tear the toasted slides into pieces and put them in a big bowl. pour half and half on it, toss, set aside for 30 minutes. Toss occasionally.
Butter bottom and sides of 13x9.2" baking pan. Set aside.
In another bowl whisk eggs with sugar, vanilla sugar, almond extract, slowly whisk in cocoa powder, cinnamon, add chocolate liguor.
Pour the mix over the chalah, add choclocate, toss.
Transfer into baking dish.
At 325º bake till middle is firm, ca 1 hour.
It came out ok, though I think I should double the chocolate. It became far better when I topped it with Orange Sauce.
1 stick of butter
1 cup of sugar
2 large egg yolks
3 tbs orange liquor like Cointreau
In the top of a double boiler melt the butter, whisk in the sugar till smooth, ca 30 sec. Add orange liquor, then egg yolks one at a time. Whisking constantly cook still sauce thickens to the consistency of honey, ca 4 minutes.