Side Pannel
Chocolate Raisin Bread Pudding W/white Chocolate Sauce
Chocolate Raisin Bread Pudding W/white Chocolate Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- -------------------------------BREAD PUDDING-------------------------------
- 10 sl Raisin bread; about 1 lb
- 3 c Half-and-half
- 2 c Whole milk
- 6 oz Milk chocolate; coarse chopd
- 4 lg Eggs
- 2/3 c Granulated sugar
- 1/3 c Mandarin orange liqueur; OR
- -other orange liqueur
- 1 1/2 ts Vanilla extract
- Dash salt
- 5 oz Bittersweet chocolate;
- -coarsely chopped
Directions
CREME FRAICHE SAUCE
10 oz Creme fraiche or sour cream
2 1/2 oz White chocolate; finely
-grated or shaved
1/4 ts Cinnamon
Preheat oven to 300 F. Lay the bread slices on the upper rack of the oven
in a single layer. Toast 5 to 7 minutes or until crisp and very light
golden brown. Remove from oven and cool to room temperature. Cut or break
into 1-inch-square pieces (you should have 9 or 10 cups of toasted bread
cubes) and set aside, uncovered, in a very large bowl for up to 2 days, if
desired.
In a 4-quart heavy-bottomed saucepan, combine the half-and-half, milk and
milk chocolate. Heat over moderately low heat for 3 to 4 minutes, stirring
frequently, until the chocolate just melts. Mix well, remove from the heat
and cool slightly.
Preheat oven to 350 F. Generously grease a shallow 4-quart glass mixing
bowl or casserole dish; set aside.
In a large bowl, whisk the eggs, sugar, liqueur, vanilla extract and salt
together until smooth and fully blended. Slowly add the reserved
chocolate-cream mixture, whisking constantly until smooth and thoroughly
mixed. Pour over the bread cubes and toss gently. Let stand at room
temperature for approximately 1 hour, pressing the bread down into the
liquid every 15 to 20 minutes to promote even saturation. Add the
bittersweet chocolate and mix gently.
Turn the mixture into the prepared bowl and place on the middle rack of the
oven. Bake for 15 minutes. Reduce the temperature to 325 F and bake 55
minutes to 1 hour longer, rotating the baking dish from time to time, until
the outside edges are slightly firm and the center barely jiggles when
shook. Remove from the oven and let stand at room temperature for 10 to 12
minutes before serving.
To make the White Chocolate Creme Fraiche Sauce: In a medium bowl, combine
the creme fraiche, white chocolate and cinnamon; mix well. The sauce can be
prepared up to 3 days in advance and stored in a tightly sealed container
in the refrigerator. Remove from the refrigerator at least 30 minutes
before serving.
To serve, spoon the warm pudding into serving bowls and drizzle with the
sauce. Serve immediately.
To reheat just a portion of the bread pudding: Using a shallow baking pan,
arrange the desired amount in a 1-inch-thick layer and sprinkle with hot
water. Cover loosely with foil and warm in a 350 F oven 7 to 10 minutes or
until warmed through.
10 oz Creme fraiche or sour cream
2 1/2 oz White chocolate; finely
-grated or shaved
1/4 ts Cinnamon
Preheat oven to 300 F. Lay the bread slices on the upper rack of the oven
in a single layer. Toast 5 to 7 minutes or until crisp and very light
golden brown. Remove from oven and cool to room temperature. Cut or break
into 1-inch-square pieces (you should have 9 or 10 cups of toasted bread
cubes) and set aside, uncovered, in a very large bowl for up to 2 days, if
desired.
In a 4-quart heavy-bottomed saucepan, combine the half-and-half, milk and
milk chocolate. Heat over moderately low heat for 3 to 4 minutes, stirring
frequently, until the chocolate just melts. Mix well, remove from the heat
and cool slightly.
Preheat oven to 350 F. Generously grease a shallow 4-quart glass mixing
bowl or casserole dish; set aside.
In a large bowl, whisk the eggs, sugar, liqueur, vanilla extract and salt
together until smooth and fully blended. Slowly add the reserved
chocolate-cream mixture, whisking constantly until smooth and thoroughly
mixed. Pour over the bread cubes and toss gently. Let stand at room
temperature for approximately 1 hour, pressing the bread down into the
liquid every 15 to 20 minutes to promote even saturation. Add the
bittersweet chocolate and mix gently.
Turn the mixture into the prepared bowl and place on the middle rack of the
oven. Bake for 15 minutes. Reduce the temperature to 325 F and bake 55
minutes to 1 hour longer, rotating the baking dish from time to time, until
the outside edges are slightly firm and the center barely jiggles when
shook. Remove from the oven and let stand at room temperature for 10 to 12
minutes before serving.
To make the White Chocolate Creme Fraiche Sauce: In a medium bowl, combine
the creme fraiche, white chocolate and cinnamon; mix well. The sauce can be
prepared up to 3 days in advance and stored in a tightly sealed container
in the refrigerator. Remove from the refrigerator at least 30 minutes
before serving.
To serve, spoon the warm pudding into serving bowls and drizzle with the
sauce. Serve immediately.
To reheat just a portion of the bread pudding: Using a shallow baking pan,
arrange the desired amount in a 1-inch-thick layer and sprinkle with hot
water. Cover loosely with foil and warm in a 350 F oven 7 to 10 minutes or
until warmed through.
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