I have to start saying why I did this chocolate bread pudding on the first place, its all because it was My wedding anniversary!!! a very special event for my family, my husband is always trying and tasting my new creations, and almost always enthusiastic about them all.
I wanted to do something different, maybe a simple creation, yes, but sometimes homemade cakes are what family enjoy the most.
So in a recent trip I bought some cooking books, I love going to libraries all over the world and get to know a countries favorite cakes, cookies, flavours, combinations, that sure surprises me and makes me enjoy every moment discovering them.
So this time it had to be a bread pudding, maybe because I had a craving for one since long time ago I have to admit.
From my point of view this is a little sophisticated, which I liked, the combination of chocolate and caramel its incredible, gives it not only an interesting texture feeling but a wonderful flavour.
INGREDIENTS
6 large egg yolks
4 large whole eggs
1/4 teaspoon salt
1/2 cup water
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups 1/2 inch cubed chocolate cake ( I used a betty crocker mix, and put it in the microwave for 9 1/2 min) its great ! cooled and cubed.
Chocolate ganache if desired for decorating
DIRECTIONS
Preheat oven to 325 F
In a bowl, lightly whisk together the egg yolks, whole eggs, and salt, set aside.
In a large heavy saucepan stir together the water and sugar.
Place over medium heat to cook, stirring occasionally, until the sugar dissolves and comes to a boil,
Increase the heat to high and cook, without stirring,until the mixture becomes a nice golden amber.
while sugar is cooking, put the cream in small heavy saucepan, and place it over medium heat, when little bubbles appear around the edges of the pan, then remove from the heat.
As soon the caramel is golden amber, remove from the heat and let bubbles subside for a few seconds.
Stir in about 1/4 cup of the hot cream, stirring.
Add more cream little by little, once all has been added, whisk the caramel cream into reserved egg mixture, also little by little.
Then whisk the milk.
Place chocolate cake pieces in a 9 by 13 inch baking pan.
Pour the caramel custard evenly over the cake
Bake until a knife inserted into the center comes out almost completely clean. about 1 hr.
Its better to do this bread pudding one day ahead and keep it refrigerated.
I wanted to do something different, maybe a simple creation, yes, but sometimes homemade cakes are what family enjoy the most.
So in a recent trip I bought some cooking books, I love going to libraries all over the world and get to know a countries favorite cakes, cookies, flavours, combinations, that sure surprises me and makes me enjoy every moment discovering them.
So this time it had to be a bread pudding, maybe because I had a craving for one since long time ago I have to admit.
From my point of view this is a little sophisticated, which I liked, the combination of chocolate and caramel its incredible, gives it not only an interesting texture feeling but a wonderful flavour.
INGREDIENTS
6 large egg yolks
4 large whole eggs
1/4 teaspoon salt
1/2 cup water
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups 1/2 inch cubed chocolate cake ( I used a betty crocker mix, and put it in the microwave for 9 1/2 min) its great ! cooled and cubed.
Chocolate ganache if desired for decorating
DIRECTIONS
Preheat oven to 325 F
In a bowl, lightly whisk together the egg yolks, whole eggs, and salt, set aside.
In a large heavy saucepan stir together the water and sugar.
Place over medium heat to cook, stirring occasionally, until the sugar dissolves and comes to a boil,
Increase the heat to high and cook, without stirring,until the mixture becomes a nice golden amber.
while sugar is cooking, put the cream in small heavy saucepan, and place it over medium heat, when little bubbles appear around the edges of the pan, then remove from the heat.
As soon the caramel is golden amber, remove from the heat and let bubbles subside for a few seconds.
Stir in about 1/4 cup of the hot cream, stirring.
Add more cream little by little, once all has been added, whisk the caramel cream into reserved egg mixture, also little by little.
Then whisk the milk.
Place chocolate cake pieces in a 9 by 13 inch baking pan.
Pour the caramel custard evenly over the cake
Bake until a knife inserted into the center comes out almost completely clean. about 1 hr.
Its better to do this bread pudding one day ahead and keep it refrigerated.
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