Bread pudding:
1 c Semi-sweet chocolate morsels
1 French baguette
1 Stick unsalted butter
3 c Heavy cream
1 c Milk
2 Eggs; room temperature
8 Egg yolks; room temperature
1/2 c Sugar
1 tb Vanilla extract
Chocolate sauce:
2 oz Unsweetened chocolate
1 tb Melted butter
1/3 c Boiling water
1/2 c Sugar
3 tb Corn syrup
1 ts Vanilla
Pudding: preheat oven to 350 degrees. Grease 9 by 12 inch cake pan. Cut
baguette into 1/4 inch slices and brush with melted butter. Broil for a few
seconds and set aside. Melt 1 cup Chocolate morsels in top of double
broiler and set aside. Heat cream and milk until warm. Do not scald. Beat
whole eggs, egg yolks, sugar and vanilla together. Slowly pour warm cream
and milk over egg mixture and blend. Pour mixture into chocolate and whisk
until no lumps of sugar remain. Line bread slices, buttered side up, in pan
until pan is full. Pour chocolate mixture into pan and let rest for 40
minutes or until all bread is soaked. Bake in water bath for 40-50 minutes
or until knife inserted in center comes out clean and let cool overnight.
Sauce: Melt chocolate in top of double broiler and transfer to a small
saucepan with melted butter and blend well. Add boiling water, sugar, corn
syrup and stir well. Gently boil uncovered for 3 minutes and remove from
heat. Add vanilla. To serve, slightly warm bottom of cake. Loosen edges of
cake with knife and invert on platter. Serve with sauce.
Yields
1 Servings