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The Dish Recipe Card

Chocolate cranberry bread pudding

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The Dish: Chocolate-Cranberry Bread Pudding
Restaurant: Petit Robert Central
Chef: Milissa Laurence

Makes 1, 9x13" pan or 12, 6 oz. ramekins

Ingredients:

-- 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

Instructions: 

Recipe Video - www.whdh.com/features/articles/dish/BO147143

-- 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.

Recipe Video - www.whdh.com/features/articles/dish/BO147143

-- 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.

(Copyright (c) 2011 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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Recipe Video - www.whdh.com/features/articles/dish/BO147143