Tuesday, March 18, 2008

Your leftovers are my pudding.

I took home some extra vegan bread from the vegetarian/vegan restaurant I work at. It's very dense and has whole roasted hazelnuts, apricots, and raisins mixed throughout. We serve it to every table as they sit down. I can't eat more than a bite without alternating between it and gulps of milk. It's just too dense. But, I figured, why not use it for a recipe? I considered making a bread pudding, or grinding/crushing it and using it as a pie crust (I also make crusts of old cornbread or banana bread, any bread really, try it). After reading Emiline's entry to her food blog contest, I knew the bread's fate: pudding. Delicious, moist pudding.

colors!


CHOCOLATE BREAD PUDDING
::1 c milk
::3 T cocoa
::1/3 c sugar
::2 T butter
::2 t salt
::2 eggs
::1/2 c cream
::dry/stale bread (Challah works best, but use what you have)
-Heat the milk, sugar, salt, and cocoa in saucepan until dissolved and scalded.
-Melt in butter and TAKE OFF HEAT
-Once mix is about room temperature, mix in eggs and cream.
-Add in chunks of bread and let sit for 15 minutes (or cover and place in fridge for hours)
-Pour into buttered baking ban or individual ramekins
-Bake for 35-45 minutes at about 350º (I used glass...so maybe ramekin use 375º)

I served this in a bowl, drizzled with heavy cream. Really tasty. Since the bread was so dense, and could not be fully infiltrated by the custard, there is a great variety of textures. And the surprise crunch of a hazelnut or sweetness of dried fruit really made this batch special. I'm definitely going to have to take home more of this great bread next week!

2 comments:

rw said...

Your vegan bread sounds perfect for a bread pudding. Instead of cream, you might want to try a whiskey sauce - my favorite topping.

Emiline said...

I like.

Hey- I'm with rw on this one.