So this past weekend was my roommate’s birthday and to make this year especially memorable, I made double chocolate bread pudding. I’ve acquired a tremendous interest in baking lately, just the whole basis of something delicious being created from a bowl of flour, eggs, sugar, etc etc (well in this case no flour was involved) makes me so motivated to bake!! And I feel like it’s easy to avoid making a total mistake (hopefully … either that or I’m speaking too early).
About a month ago, my roommate introduced me to Red Fish Grill‘s double chocolate bread pudding. This was after I’d attempted making regular bread pudding twice already. It was my ambition to attempt this dessert … however, after seeing the ingredients it required, I went for an alternative which I will list up here. According to the person who posted the recipe, it’s from the Good Housekeeping magazine?
Double Chocolate Bread Pudding (makes 8 servings)
- 2 cups whipping cream
- 1/3 cup sugar
- 1/4 whole milk
- 6 ounces semisweet chocolate, chopped
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 6 ounces day-old French bread, cut into 3/4-inch cubes ( about 4 cups)
- 1/4 cup semi-sweet chocolate chips
- whipped cream (optional)
(For better results, refrigerate the bread pudding mix overnight before baking it in the oven.)
1. Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
2. Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
3. Place bread in shallow 1-1/2 quart or 8″ by 8″ glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, stirring occasionally.
4. Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.
And you can never forget a recipe for ganache!! At least that’s how they served it at Red Fish Grill and it was amazing. This recipe works for both regular and white chocolate. Although I’ve noticed it takes a significant amount of heavy whipping cream to really make the ganache a liquidy cream (and not fudgelike).
Chocolate Ganache (makes about 2 cups or more depending on how much whipping cream you end up using)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover one – 9 inch (23 cm) cake or torte.
And voila! We’ve got a New Orleans original dessert spiked for chocolate lovers. 🙂