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
It is possible to follow the history of written recipes back into ancient history, certainly as far back as the ancient Egyptians, and maybe even further. Having said that, generally, these ancient recipes were just very basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of a good variety of herbs, including a few you will know such as thyme, fennel and dill. For the centuries that followed, the upper-class families of Europe competed with each other to serve the most exotic banquets, and consequentially chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down popular recipes of the day. By the time we get to the 20th century, cooking books are in high demand, mostly due to better eduction, increased leisure time and being a little richer. The introduction of the TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Raisin Bread Pudding W_White Chocol recipe.
