CHOCOLATE BREAD PUDDING
Steffani Adaska is a Chef Instructor of A Taste of the Mountains Cooking School at the Bernerhof Inn in Glen, NH.
A printable version of Chef Adaska's recipe can be found on the 207 Kitchen page of our website.
Chocolate Bread Pudding with Sun--Dried Cherries & Sweet Crème
• 3 cups 1/2" cube sourdough bread, air-dry, uncovered overnight
• 1/2 cup sun-dried cherries
• 1/3 cup port wine
• 7 ounces good quality semi-sweet chocolate, chopped
• 3 eggs, room temperature
• 1 cup heavy cream, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/8 tsp vanilla extract
• 1 cup crème fraíche (recipe below)
• 1 tbsp confectioner's sugar, sifted
• 6 fresh mint sprigs
• ¾ cup of port wine, reduced to ¼ cup
Place dried cherries and port wine in small saucepan. Turn heat to medium-low. Heat for 3 minutes and turn off heat. Set aside while preparing the rest of the recipe.
Melt the chocolate over a double boiler. Set aside to cool slightly.
In a large bowl, whisk together eggs, cream, sour cream, sugar, cinnamon & vanilla.
Whisk in the slightly cooled chocolate and the cherry/port mixture into custard base.
Gently fold the bread into custard mixture. Allow bread to absorb the liquid for an hour at room temperature, or overnight in the refrigerator.
Move oven rack to middle of oven. Preheat the oven to 350°.
Spoon bread/custard mixture into 6 ceramic ramekins or small glass bowls.
Place ramekins in a roasting pan. Create a Baine Marie by pouring boiling water into the pan to a depth of about 1" up sides of ramekins. MAKE SURE YOU DO NOT GET WATER IN YOUR RAMEKINS. Carefully slide the roasting pan back into oven and bake about 25-35 minutes, or until the pudding is puffed and set.
While pudding is cooking, in a small mixing bowl, sift confectioner's sugar over crème fraíche. Whisk to combine. Set aside.
Remove ramekins from roasting pan and cool slightly on wire rack. Run a knife along sides of each ramekin to loosen. Invert puddings onto individual plates and serve warm with large dollop of sweetened crème fraíche, a drizzle of port wine reduction and garnish with mint. Serves 6
Crème Fraíche Recipe - makes 2 cups
• 2 cups pasteurized heavy cream
• 3 tablespoons cultured buttermilk
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth or dish towel (or any breathable material). Let sit at room temperature for 24 hours. Stir, screw on lid, and refrigerate for
24 hours before using.
For more information on Steffani Adaska click here: STEFFANI ADASKA