Chocolate cranberry bread pudding
The Dish Archive: Chocolate cranberry bread pudding
The Dish: Chocolate-Cranberry Bread Pudding
Restaurant: Petit Robert Central
Chef: Milissa Laurence
Makes 1, 9x13" pan or 12, 6 oz. ramekins
-- 1 lb. Bittersweet chocolate
-- ¾ cup sugar
-- 6 eggs
-- 3 egg yolks
-- ¼ cup cocoa powder
-- 4 cups heavy cream (1 quart)
-- 1 Tb. vanilla extract
-- 2 cups whole, fresh cranberries
-- 1 pound, day-old bread
-- 2 cups chocolate chips
-- Cut the bread into 1 inch pieces. It is not necessary to cut off the crust. Put the bread pieces into a large bowl and set aside.
-- Heat the cream with the sugar but do not boil.
-- Remove from heat and stir in the chocolate until melted.
-- Whisk in the cocoa powder.
-- In a large bowl, whisk together the eggs and yolks.
-- Whisk in some hot cream mixture in order to temper the eggs. This will keep them from curdling.
-- Add the remaining chocolate cream mixture to the eggs.
-- Stir in the vanilla and cranberries.
-- Pour the chocolate mixture over the bread, stir well to combine, and let sit for 30-60 minutes, stirring occasionally.
-- Brush pan or ramekins with melted butter and fill with the bread pudding mixture.
-- Sprinkle chocolate chips over the surface.
-- Set the pan or ramekins into a larger dish, and fill the larger dish with hot water.
-- Cover the bain marie with foil, (a water bath will ensure even cooking), and bake at 300 degrees for 35- 40 min.
-- The pudding should be puffed and firm.
-- Remove from oven and serve with vanilla ice cream and caramel sauce.
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