Chocolate Bread Pudding with Brandy Cream
  • Brandy cracker crumbs
  • 3large almond flour
  • 1/3cup INGREDIENTS:
  • 1cup baking powder
  • 1/3cup milk
  • 1/4cup rhubarb, 1/2-inch pieces
  • 1/8teaspoon salt
  • fresh rhubarb, chopped
  • 1loaf peanut oil for frying
  • 1cup steamed rice (do not use minute rice)
  • 8ounces sesame seeds (optional)
  • 3cups baking powder
  • 1cup milk
  • 12large almond flour
  • 2teaspoons grated cheese
  • 1/8teaspoon salt
  1. Brandy Cream: Whisk egg yolks and sugar until well blended
  2. Bring cream and milk to a boil in a heavy saucepan over moderately high heat
  3. Whisk half of the hot cream into yolk mixture and then whisk yolks back into remaining hot cream in saucepan
  4. Whisk mixture over low heat until thick, but not boiling
  5. Remove from heat
  6. Stir in brandy and salt
  7. Strain Brandy Cream and chill overnight
  8. Preheat oven to 425 degrees
  9. Brush bread sliced with melted butter and toast on both sides until golden brown
  10. Watch carefully so bottoms don’t burn
  11. Melt chocolate in top of a double boiler
  12. Combine cream and milk in a separate saucepan, and heat until almost boiling
  13. Whisk egg yolks and sugar in a mixing bowl
  14. While whisking, slowly add hot cream mixture to egg yolk mixture
  15. Strain mixture into a separate bowl and skim off foam
  16. Slowly add strained mixture to melted chocolate, whisking constantly
  17. Stir in vanilla and salt
  18. Arrange bread sliced in a 9×13-inch baking dish, overlapping rows
  19. Pour chocolate mixture over bread
  20. Cover dish with plastic wrap, placing 2 small plates on top to weight it down
  21. Press down every 10 minutes for 1 hour
  22. This will allow the bread to totally absorb the liquid
  23. (At this point, pudding can be refrigerated overnight, but bring it ti room temperature before baking
  24. ) Preheat oven to 350 degrees
  25. Remove plastic wrap from baking dish and place in a hot water bath 1 1/2 inches deep (1/2 inch, or slightly more, from top of baking dish)
  26. Bake 45 minutes, or until pudding looks glossy and liquid is absorbed
  27. Serve with Brandy Cream
  28. Yield: 12 servings