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Rosh Hashanah Recipe Box: chocolate chile bread pudding

chocolate chile bread pudding

Chocolate Chile Bread Pudding
How many times have you ripped out a recipe from a magazine in the hopes of making it sometime soon?  I have loose-leafs of such papers, all neatly arranged in plastic protector sheets.  Every so often, I will look through them, and some recipe’s day will come that I try out the new creation.  This particular recipe is from the Feb 2005 issue of Gourmet magazine, and I probably made it for the first time 2 or 3 years ago.  It is a most outstanding dessert in the sense that it has the richness of dark chocolate, the creaminess of a custardy bread pudding, and the spiciness that just tantalizes the taste buds.  If you love all those things, this dessert is for you.  Just one warning; it is for the sophisticated palate.
Please Note:  I am not sure why, but this recipe serves 1.  Multiply the ingredients for as many as you’d like to make.
Ingredients
  • 1 Tbsp. unsalted butter or margarine plus additional for greasing ramekin
  • 1/3 cup heavy cream or pareve whipping cream
  • 2 oz. fine-quality bittersweet chocolate, chopped (use a chocolate that is good for eating)
  • 1 1/2 tsps. sugar
  • 1/2 tsp vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 tsp cayenne pepper
  • 1 large egg, lightly beaten
  • 3/4 cup cubes (1/2-inch) firm white sandwich bread (from about 2 slices).  I use club bread
Accompaniment: vanilla ice cream (optional)
Directions
1.  Put oven rack in middle position and preheat oven to 350 degrees.  Generously butter an 8 oz ramekin or a muffin tin.
2.  Cook butter, cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1-1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to2 minutes.  Remove from heat and whisk in egg until combined.  Fold in bread cubes and let stand 5 minutes.
3.  Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes.  Cool 5 minutes before serving.  Top with ice cream or serve alongside.
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About the Author

About the Author: Rivky Eisenberg is a self-taught Pastry Chef who is famous for her Cheesecakes and Dairy Pastries . As the sole owner and baker of the very successful mail order Cheesecake business The Viennese Table, Rivky is also an accomplished food writer and overall Grand Dame of the Kitchen. You can see Rivky’s recipes and kitchen tips and foodie reviews on kosherstreet.com and her new blog Yumkosher.com To order Rivky’s Cheesecakes please call 732-364-8969

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