So many version are coming out treacly and dull, no chocolate punch at all. I guess there is something missing or may I see they add some more ingredients that doesn't give at all that chocolaty taste.
And as a chocolate lover I have to make my own experiment to justify my query.
- SOAKED IN DAIRY COCOA AND SUGAR
RESULT:
The bread is fully saturated |
- SOAKED IN CUSTARD MADE WITH MELTED CHOCOLATE
RESULT:
BREAD REMAINS DRY IN SPOTS |
Here's what I discovered in order to have that melted semisweet chocolate to CHOCOLATE BREAD PUDDING.
~Soak the toasted bread in a warm mixture of heavy cream, milk, espresso and cocoa powders, and sugar to infuse each piece with chocolate before adding the rich custard made with melted chocolate.
RECIPE
- 1 (12-inch) loaf challah, cut into 1/2-inch cubes (about 12 cups)
- 4 cups heavy cream
- 2 cups whole milk
- 1 cup(7 ounces) sugar
- 1/2 cup(1 1/2 ounces) Dutch-processed cocoa (Use Dutch-processed cocoa. Natural cocoa powder will make the bread pudding too bitter.
- 1 tablespoon instant espresso powder
- 8 ounces semisweet chocolate, chopped
- 10 large egg yolks
How to cook it?
- Heat oven to 300 degrees. Put the oven rack to middle position. For 30 minutes put the bread on a rimmed baking sheet and toast it, stirring occasionally, until golden crisp. Transfer to a large bowl.
- 325 degrees increased oven temperature. On a 13 by 9-inch baking pan grease it. Heat 1 1/2 cups cream, milk, 1/2 cup sugar, cocoa, and espresso powder in saucepan over a medium-high heat, stir occasionally, until steaming and sugar dissolves.
- Pour warm mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, this is for about 10 minutes.
- Bring additional 1 cup cream to simmer in saucepan over a medium-high heat. Remove from heat but still continue on stirring until chocolate got smooth thingy texture.
- Transfer 1 cup chocolate mixture to medium bowl and let it cool for 5 minutes(cover it).
- Add egg yolks, the remaining 1 1/2 cups cream, and remaining 1/2 cup sugar to bowl with chocolate mixture and whisk to combine.
- Transfer the soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over soaked bread mixture.
- Bake until pudding is just set and surface is slightly crisp, about 45 minutes.
- Let it cool for 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding.
- Serve.
Note: If you have leftover bread pudding you should refrigerate it; after that you can reheat it if you want to eat it again.
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