Tuesday, December 13, 2011

Canada: Chocolate Bread Pudding from Nova Scotia

Here is a Canadian dessert for this month's Cook Around the Globe. I had never made or eaten bread pudding until I found this recipe. I liked the idea of having bread pudding with chocolate. The pudding was ok, not really as good as I had thought it would be. I think the taste was fine but the texture reminded me too much of porridge or rice meal and baby food in general. Maybe the bread should be cut into cubes instead of being "pulverized". In addition, I would let the bread soak 5-10 minutes only next time, so it keeps its structure better.

1 Kaiser roll, pulverized into crumbs
2 cups milk
1 ounce unsweetened baking chocolate
3 tbsp sugar
1 egg, lightly beaten
1/3 tsp vanilla extract

Mix together bread crumbs and milk. Let soak at room temperature for 30 minutes, stirring from time to time. Preheat oven to 350F. Butter two 1 1/2 cup souffle dishes. Melt chocolate over a water bath. Add sugar, stirring. Slowly and stirring constantly, pour in a little of the bread mixture. Keep pouring in the rest of the milk and bread mix, making sure the chocolate doesn't harden. Remove mix from water bath, mix in egg and vanilla extract. Divide mix among the two ramequin forms and bake for 1 - 1 1/2 hours until the top is a deep crusty brown and a toothpick or knife inserted in the center comes out clean. Serve at once, accompanied by heavy cream, if desired.

(adapted from "American Cooking: New England")

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