Ingredients
BREAD PUDDING
10 slice raisin bread, about 1 lb
3 cup half-and-half
2 cup whole milk
6 oz milk chocolate, coarse chopd
4 large eggs
2/3 cup granulated sugar
1/3 cup mandarin orange liqueur, or other orange liqueur
1 1/2 tsp vanilla extract
1 dash salt
5 oz bittersweet chocolate, coarsely chopped
CREME FRAICHE SAUCE
10 oz creme fraiche or sour cream
2 1/2 oz white chocolate, finely grated or shaved
1/4 tsp cinnamon
Directions
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.
The San Francisco Examiner, February 9, 1994
Servings: 8 servings
Chocolate Raisin Bread Pudding W/White Chocol Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
Recipes as an idea can be observed far back into ancient history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an outbreak in manuscripts on cookery, the majority of which still exist in private cookery archives. During the following few hundred years, the rich families of Europe strove to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were starting to become popular as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Raisin Bread Pudding W_White Chocol recipe.
