(Photo by cookinglight.com)
Ingredients and Method:
Old bread to fill-up (yellow) bowl
Make 2quartz of (powdered) milk.
Pour milk over bread and let it soak.
Add sugar to sweeten (1-2 cups).
Add lemon juice (2-4 TB).
Add 1/2 tsp salt, 1/4 tsp nutmeg, 1 tsp vanilla, 1 cup raisins or prunes.
Add 6 - 8 eggs, beaten.
Mix well. Put bowl in a pan of hot water (cake pan) and bake at 350F for 1 to 1 1/2 hours.
Old bread to fill-up (yellow) bowl
Make 2quartz of (powdered) milk.
Pour milk over bread and let it soak.
Add sugar to sweeten (1-2 cups).
Add lemon juice (2-4 TB).
Add 1/2 tsp salt, 1/4 tsp nutmeg, 1 tsp vanilla, 1 cup raisins or prunes.
Add 6 - 8 eggs, beaten.
Mix well. Put bowl in a pan of hot water (cake pan) and bake at 350F for 1 to 1 1/2 hours.
http://foododelmundo.com/2010/05/06/john%E2%80%99s-favorite-rice%C2%A0pudding/
Ingredients and Method:
In Large pot combine and simmer until all water is absorbed:
1 Cup Arbario Rice
2 Cups Water
Pinch of Salt
Once water has been absorbed add and cook on low until milk
is absorbed stirring infrequently:
4 Cups Milk
1 tsp Vanilla
1/2 tsp Cardamom
1/2 Cup Sugar
It always over-flows so turn your burner down low! Serve
warm or cold.
Courtesy of Puddings for Happiness by Prisna Boonsinsukh
To serve 6
Ingredients:
1/2 cup jasmine rice
1 litre milk
1kg apples, peeled, and roughly chopped
30g unsalted butter
1/4 tsp cinnamon
3 tbsp water
65g sugar
Pinch of salt
Preparation:
Preparation:
1. Simmer rice in milk, with salt, until tender, add more
milk if needed. Meanwhile, put apples in a saucepan with butter, cinnamon and
water. Simmer very gently until tender, then mash with a fork. Stir 1
tablespoon of the sugar into the rice and add the rest to the apple puree.
2. Preheat oven to 180C/fan 160C. Arrange rice and apple
puree in alternate layers in a well-buttered pie dish, with rice forming bottom
and top layers. Bake for about 11/4 hours or until brown.
Courtesy of Puddings for Happiness by Prisna Boonsinsukh
To serve 8
Ingredients:
Melted butter, to grease
170g marmalade
1 tbsp Cointreau
1 tbsp hot water
175g unsalted butter, softened
155g brown sugar
1 tbsp grated orange rind
3 eggs
60g chopped crystalised ginger
200g all-purpose flour
2 tsp baking powder
2 tsp ground ginger
2 tbsp milk
Preparation:
1. Brush a 2-litre capacity pudding basin (or use 2 smaller
ones), with a tight-fitting lid (or use foil), with melted butter to grease.
Line base with baking parchment. Combine the marmalade, liqueur and water in a
bowl. Spread over the base of the prepared basin.
2. Beat the butter, sugar and orange rind until pale and
creamy. Add eggs, one at a time, beating well after each addition. Fold in the
crystalised ginger, flour, baking powder and ground ginger. Fold in the milk.
Spread the pudding mixture over the marmalade mixture. Tap the basin to settle
the mixture. Smooth the surface. Cut a disc of baking parchment and place over
the surface of the pudding. Cover with the lid, or with foil.
3. Place the basin in a large saucepan over low heat. Add
enough boiling water to come halfway up the side of the basin. Cover the pan
and cook for 11/2 hours (about 45 to 50 minutes for 2 smaller basins) or until
a skewer inserted into the centre comes out clean. Set aside to cool slightly
before turning out onto a serving platter. Slice and serve with pouring custard
if like.
Courtesy of Puddings for Happiness by Prisna Boonsinsukh
To serve 8
Ingredients:
Melted butter, to grease
600g frozen raspberries
100g sugar
100g unsalted butter, softened
4 eggs, separated
100g dark semi sweet chocolate, melted
50g all-purpose flour
1/4 tsp baking powder
2 tbsp cocoa
80g ground hazelnut
50g fresh breadcrumbs
100g dark semi sweet chocolate, extra, coarsely chopped*
2 tbsp Frangelico liqueur (or use other liqueur)
2 tbsp icing sugar
Cream, to serve
Preparation:
1. Preheat oven to 180C/fan 160C. Brush eight 185ml capacity
pudding moulds with melted butter to grease. Line the bases with baking
parchment. Place 8 to 10 whole frozen raspberries in each prepared mould. Place
the remaining raspberries in a bowl. Set aside to thaw.
2. Reserve 1 tablespoon of the sugar. Beat butter and
remaining sugar until pale and creamy. Add egg yolks, one at a time, beating
well after each addition. Fold in the melted chocolate and liqueur.
3. Use a clean beater to beat egg whites in a clean, dry
bowl until soft peaks form. Gradually add the reserved sugar, beating until
combined. Gently fold into the chocolate mixture. Divide mixture among the
prepared moulds. Smooth the surfaces. Cut 8 discs of baking parchment and place
over the surface of the chocolate mixture. Cover each mould tightly with foil.
4. Place the moulds in a large baking dish. Add enough
boiling water to come halfway up the side of the moulds. Bake for 35 minutes or
until crumbs cling to a skewer when inserted into the centres. Set aside for 5
minutes to cool slightly.
5. Meanwhile, place the thawed raspberries and icing sugar
in the bowl of a food processor. Process until smooth. Strain the sauce through
a fine sieve into a bowl. Turn the puddings onto serving plates. Pour over the
sauce and top with cream.
*(melt chocolate in microwave oven on High for about 45 to
60 seconds. Stir until smooth.)
Courtesy of Puddings for Happiness by Prisna Boonsinsukh
To serve 2
Ingredients:
180ml milk
2 tsp cornflour
1 egg separated
1/2 tsp vanilla extract
4 tsp sugar divided
Pinch of salt
Preparation:
1. Place milk, reserving 1 tablespoon, in a saucepan and
bring to the boil. Meanwhile, mix cornflour to a smooth paste with the reserved
milk, and blend in egg yolk, salt, vanilla and 2 teaspoons of the sugar. When
milk boils, pour a little on to the cornflour mixture, stir well and return to
saucepan. Stir over low heat until custard is smooth and thick. Remove from
heat and cool.
2. Beat egg white until stiff, then beat in remaining sugar.
Gently fold into custard for a pretty yellow and white effect. Chill until
serving time.
http://www.ifood.tv/recipe/raspberry_pudding_cake
Ingredients:
2 white cake mix
4 pkg. instant vanilla pudding
5 c. milk
4 pkg. cream cheese, softened
2 carton Cool Whip
Almond flavoring, to taste
4 cans raspberries, reserving juice
1 pkg raspberry Danish dessert
Method:
Step1-Make cake mix according to directions on box.
Step2-Divide into two 9 x 13 inch pans or one sheet pan.
Step3- Bake only 22 minutes. Cool.
Step4-For filling, add mixed pudding mix (use only 5 cups milk), cream cheese, Cool Whip and almond flavoring to taste.
Step2-Divide into two 9 x 13 inch pans or one sheet pan.
Step3- Bake only 22 minutes. Cool.
Step4-For filling, add mixed pudding mix (use only 5 cups milk), cream cheese, Cool Whip and almond flavoring to taste.
Step5-For topping, drain raspberries, using juice as part of liquid for
raspberry Danish dessert.
Step6- Fold in raspberries. Let cool; then spread over filling.
Step6- Fold in raspberries. Let cool; then spread over filling.
Orange & Ginger Steamed Pudding
http://www.taste.com.au/recipes/22449/orange+ginger+steamed+pudding
Ingredients (serves 8)
Melted butter, to grease
170g (1/2 cup) Rose's English Breakfast Marmalade
1 tbs orange-flavoured liqueur
1 tbs hot water
175g butter, at room temperature
155g (3/4 cup, firmly packed) dark brown sugar
1 tbs grated orange rind
3 eggs
60g (1/4 cup) chopped glace ginger
200g (1 1/3 cups) self-raising flour, sifted
2 tsp ground ginger
2 tbs milk
Vanilla custard, to serve
Method:
1. Brush a 2L (8-cup) capacity pudding basin, with a
tight-fitting lid, with melted butter to grease. Line base with non-stick
baking paper. Combine the marmalade, liqueur and water in a small bowl. Spread
over the base of the prepared basin.
2. Use an electric beater to beat the butter, sugar and orange
rind until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Use a large metal spoon to fold in the glacé ginger, flour and ground ginger.
Fold in the milk.
3. Spread the pudding mixture over the marmalade mixture. Tap
the basin on the bench to settle the mixture. Smooth the surface. Cut a sheet
of non-stick baking paper into a disc. Place over the surface of the pudding.
Cover with the lid.
4. Place the basin in a large saucepan over low heat. Add
enough boiling water to come halfway up the side of the basin. Cover the pan
and cook for 1 1/2 hours or until a skewer inserted into the centre comes out
clean. Set aside to cool slightly before turning out onto a serving platter.
Slice and serve with custard.
Notes:
Storage tip: Store pudding in an airtight container in the
fridge for up to 5 days. To reheat slices, place on a microwave-safe plate and
cook, covered, on High/800watts/100% for 30 seconds or until heated through.
Coconut Cloud Pudding
...from the kitchen of One Perfect
Bite
http://oneperfectbite.blogspot.com/
Ingredients:
6 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk, divided use
1-1/2 cups coconut milk
1 cup granulated sugar
1/2 to 1 teaspoon coconut extract
Optional garnish: shredded coconut
Directions:
1) Whisk cornstarch and salt together in a medium bowl. Slowly add 1/2 cup milk and stir until smooth.
2) Add reserved 1 cup milk, coconut milk and sugar to a 2-quart saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Slowly stir in cornstarch mixture and stir constantly until mixture is very thick, about 5 to 6 minutes. Remove pan from heat. Add coconut extract to taste and stir for another minute. Let cool for 10 to 15 minutes longer.
3) Spoon custard into 6 3/4-cup containers. Refrigerate until chilled and set, about 4 to 6 hours. Garnish, if desired, with shredded coconut. Yield: 6 servings.
Cook's Note: If you enjoy a really light pudding, let the pudding cook to room temperature and fold in 2 cups of whipped cream or non-dairy topping. Then refrigerate to chill
Ingredients:
6 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk, divided use
1-1/2 cups coconut milk
1 cup granulated sugar
1/2 to 1 teaspoon coconut extract
Optional garnish: shredded coconut
Directions:
1) Whisk cornstarch and salt together in a medium bowl. Slowly add 1/2 cup milk and stir until smooth.
2) Add reserved 1 cup milk, coconut milk and sugar to a 2-quart saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Slowly stir in cornstarch mixture and stir constantly until mixture is very thick, about 5 to 6 minutes. Remove pan from heat. Add coconut extract to taste and stir for another minute. Let cool for 10 to 15 minutes longer.
3) Spoon custard into 6 3/4-cup containers. Refrigerate until chilled and set, about 4 to 6 hours. Garnish, if desired, with shredded coconut. Yield: 6 servings.
Cook's Note: If you enjoy a really light pudding, let the pudding cook to room temperature and fold in 2 cups of whipped cream or non-dairy topping. Then refrigerate to chill
http://vanillaicing.typepad.com/vanilla_icing/2009/10/bread-pudding.html
Ingredients:
5 cups of cubed bread--(for example: Chocolate Babke,
Cinnamon Rolls, Banana Bread)
1/2 cup sugar
2 tsp vanilla
4 eggs
2 1/4 cups of whole milk
1/2 cup sugar
2 tsp vanilla
4 eggs
2 1/4 cups of whole milk
1. Preheat the oven to 300 degrees. On a cookie
sheet, spread out the cubed bread and bake for about 10 minutes.
Stir the bread cubes and allow to bake 10-15 minutes or more as needed to get evenly
toasted bread cubes. Set aside to cool.*
2. Turn the oven up to 350 and lightly grease a 2
quart baking dish. Beat the sugar, vanilla, eggs and milk together.
(This is the step where if you were using plain bread you would add cinnamon,
cloves, cardamon, etc for a total of 1 teaspoon but since the bread we are
using is so good it's not needed.)
3. Arrange bread cubes in dish and pour egg mixture
over top. Some pieces will stick out; don't worry about poking them
down. Some people like the extra toasty bread bits sticking out of the
top. Bake at 350 for 45-55 minutes or until a knife inserted in the
center comes out clean. If you use a deep 2 quart dish instead of a more
shallow one you may need to add an extra 10-15 minutes.
4. Let cool slightly while making Whiskey Sauce.
Pour Whiskey Sauce all over the top and serve. Refrigerate any
leftovers--it tastes great warmed up the next day!
Bourbon Whiskey Sauce
1/4 cup butter
1 egg yolk beaten with 2 tablespoons of water in a small separate bowl
1/2 cup sugar
1.5 tablespoons of Bourbon Whiskey
1 egg yolk beaten with 2 tablespoons of water in a small separate bowl
1/2 cup sugar
1.5 tablespoons of Bourbon Whiskey
1. In a saucepan, melt the butter. While
whisking continuously, carefully pour half of the hot butter in the yolk
mixture. If you pour too fast or stop whisking you'll have scrambled eggs
so be careful! Once half of the butter has been incorporated, put the
saucepan back on the stove. While whisking continuously, pour the
butter-yolk mixture into the saucepan with the remaining butter.
2. Stir in the sugar. Over medium-low heat,
bring to a boil. Boil for 4-5 minutes, stirring constantly to prevent it
from burning.
3. Remove from heat. Stir in the whiskey and
pour over bread pudding.
http://oneperfectbite.blogspot.com/search/label/bread?updated-max=2009-10-05T00%3A01%3A00-04%3A00&max-results=20
Ingredients:
8 slices bread, crusts removed
4 Golden Delicious apples
1/2 cup golden raisins
1-1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Directions:
1) Heat oven to 350 degrees F. Lightly grease an 11-3/4 x 7-1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.
2) Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple sliced between rows of bread.
3) In large bowl, combine milk, eggs, 1/2 cup brown sugar, butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.
Yield: 10 servings
http://oneperfectbite.blogspot.com/search/label/bread?updated-max=2009-10-05T00%3A01%3A00-04%3A00&max-results=20
Ingredients:
5 to 6 cups chocolate or white bread, cut in 1-inch cubes
1/2 cup semi-sweet chocolate chips
2 large eggs, lightly beaten
2 cups whole milk
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
Optional: whipped cream for garnish
Directions:
1) Preheat 350 degrees F. Place bread in a buttered 9 x 9-inch baking pan. Sprinkle with chocolate chips. Set aside.
2) Place eggs, milk, sugar, salt, vanilla, cocoa and cinnamon in a medium bowl. Whisk to combine. Pour over bread and mix gently. Let sit for 15 minutes.
3) Bake for 40 minutes until firm but not dry. Serve warm or at room temperature. Garnish with whipped cream if desired. Yield: 8 servings.
Cranberry Bread Pudding with Orange Hard Sauce
...from the kitchen of One Perfect
Bite
http://oneperfectbite.blogspot.com/2009/12/cranberry-bread-pudding-with-orange.html
Ingredients:
Pudding:
14 ounces (approximately 7 large) stale croissants, cut into 1-inch cubes and lightly toasted
1 cup dried, sweetened cranberries
4 large eggs, lightly beaten
3 cups half-and-half
1/2 cup packed light brown sugar
1/4 cup butter, melted and cooled
1/4 teaspoon salt
1 tablespoon pumpkin pie spice or
. 1-1/2 teaspoons cinnamon
. 3/4 teaspoons ground ginger
. 3/8 teaspoons allspice or ground cloves
. 3/8 teaspoons nutmeg
1 tablespoon vanilla
1 tablespoon freshly grated orange zest
1/3 cup freshly squeezed orange juice
Topping:
1/4 cup light brown sugar
1 teaspoon pumpkin pie spice or
.1/2 teaspoon cinnamon
.1/4 teaspoon ginger
.1/8 teaspoon allspice or ground cloves
.1/8 teaspoon ground nutmeg
Orange Sauce:
1/4 cup butter
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla
Directions:
1) Preheat the oven to 350 degrees. Generously grease a 2 1/2-quart (9x11 x3-inch) baking dish.
2) Arrange half of croissants pieces on bottom of prepared dish; sprinkle with cranberries, then cover with remaining croissants. Set aside.
3) Combine eggs, half-and-half, 1/2 cup brown sugar, melted butter, salt, pumpkin pie spice, vanilla, orange zest and juice in a blender container; pulse until well combined. Pour mixture over cubed croissants, pressing down with back of large spoon to moisten. Allow to sit for 30 minutes.
4) To make topping, combine 1/4 cup brown sugar and pumpkin pie spice in a small bowl; sprinkle on top of croissant mixture.
5) Place dish in a large roasting pan; transfer pan to middle shelf of the oven. Pour hot water into roasting pan until it comes halfway up the sides of dish. Bake until the custard is softly set, about 55 minutes.
6) While pudding bakes, prepare Orange Sauce: Combine butter, 1 cup brown sugar, flour, salt, water, zest, juice and vanilla in a heavy 2-quart saucepan; cook over medium heat until mixture thickens and looks syrupy.
7) Allow pudding to cool about 20 minutes before serving. Pass the sauce separately in a sauce boat. Yield: 8 to 10 servings.
http://oneperfectbite.blogspot.com/2009/12/cranberry-bread-pudding-with-orange.html
Ingredients:
Pudding:
14 ounces (approximately 7 large) stale croissants, cut into 1-inch cubes and lightly toasted
1 cup dried, sweetened cranberries
4 large eggs, lightly beaten
3 cups half-and-half
1/2 cup packed light brown sugar
1/4 cup butter, melted and cooled
1/4 teaspoon salt
1 tablespoon pumpkin pie spice or
. 1-1/2 teaspoons cinnamon
. 3/4 teaspoons ground ginger
. 3/8 teaspoons allspice or ground cloves
. 3/8 teaspoons nutmeg
1 tablespoon vanilla
1 tablespoon freshly grated orange zest
1/3 cup freshly squeezed orange juice
Topping:
1/4 cup light brown sugar
1 teaspoon pumpkin pie spice or
.1/2 teaspoon cinnamon
.1/4 teaspoon ginger
.1/8 teaspoon allspice or ground cloves
.1/8 teaspoon ground nutmeg
Orange Sauce:
1/4 cup butter
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla
Directions:
1) Preheat the oven to 350 degrees. Generously grease a 2 1/2-quart (9x11 x3-inch) baking dish.
2) Arrange half of croissants pieces on bottom of prepared dish; sprinkle with cranberries, then cover with remaining croissants. Set aside.
3) Combine eggs, half-and-half, 1/2 cup brown sugar, melted butter, salt, pumpkin pie spice, vanilla, orange zest and juice in a blender container; pulse until well combined. Pour mixture over cubed croissants, pressing down with back of large spoon to moisten. Allow to sit for 30 minutes.
4) To make topping, combine 1/4 cup brown sugar and pumpkin pie spice in a small bowl; sprinkle on top of croissant mixture.
5) Place dish in a large roasting pan; transfer pan to middle shelf of the oven. Pour hot water into roasting pan until it comes halfway up the sides of dish. Bake until the custard is softly set, about 55 minutes.
6) While pudding bakes, prepare Orange Sauce: Combine butter, 1 cup brown sugar, flour, salt, water, zest, juice and vanilla in a heavy 2-quart saucepan; cook over medium heat until mixture thickens and looks syrupy.
7) Allow pudding to cool about 20 minutes before serving. Pass the sauce separately in a sauce boat. Yield: 8 to 10 servings.
...from the kitchen of One Perfect
Bite
http://oneperfectbite.blogspot.com/2009/10/old-fashioned-double-chocolate-pudding.html
Ingredients:
2 (1-oz.) squares, unsweetened baking chocolate
1 cup granulated sugar
1/8 teaspoon salt
2 cups milk, divided
3 tablespoons cornstarch
3 tablespoon Dutch process cocoa powder
2 tablespoons unsalted cold butter, cut in small pieces
1/2 teaspoon vanilla extract
Directions:
1) Grate chocolate squares into top of double boiler that's been placed over simmering water. Add sugar, salt and 1-2/3 cups milk. Heat, stirring constantly, until chocolate melts and mixture is well-blended.
2) Sift cornstarch and cocoa powder together onto a sheet of waxed paper. Add to reserved 1/3 cup milk; stir until well combined.
3) Add cocoa mixture to chocolate in double boiler. Continue to cook, stirring gently, until pudding thickens and almost mounds, about 8 minutes. Cover pan; cook without stirring for 10 minutes. Remove top of double boiler from water. Gently stir in butter. Cool for about 10 minutes before adding vanilla; stir well. Pour into dessert dishes. Cover tops with plastic wrap and allow to cool completely before refrigerating. Chill for several hours before serving. Yield: 4 to 6 servings.
http://oneperfectbite.blogspot.com/2009/10/old-fashioned-double-chocolate-pudding.html
Ingredients:
2 (1-oz.) squares, unsweetened baking chocolate
1 cup granulated sugar
1/8 teaspoon salt
2 cups milk, divided
3 tablespoons cornstarch
3 tablespoon Dutch process cocoa powder
2 tablespoons unsalted cold butter, cut in small pieces
1/2 teaspoon vanilla extract
Directions:
1) Grate chocolate squares into top of double boiler that's been placed over simmering water. Add sugar, salt and 1-2/3 cups milk. Heat, stirring constantly, until chocolate melts and mixture is well-blended.
2) Sift cornstarch and cocoa powder together onto a sheet of waxed paper. Add to reserved 1/3 cup milk; stir until well combined.
3) Add cocoa mixture to chocolate in double boiler. Continue to cook, stirring gently, until pudding thickens and almost mounds, about 8 minutes. Cover pan; cook without stirring for 10 minutes. Remove top of double boiler from water. Gently stir in butter. Cool for about 10 minutes before adding vanilla; stir well. Pour into dessert dishes. Cover tops with plastic wrap and allow to cool completely before refrigerating. Chill for several hours before serving. Yield: 4 to 6 servings.
http://uppeeastsidechronicle.blogspot.com/
http://www.goodeatsblog.com/2009/04/this-weeks-tuesdays-with-dorie-twd.html
Adapted from Baking: From My Home To Yours
By Dorie Greenspan
Ingredients:
12 ounces bread (brioche, challah or white), preferably stale
1/2 cup moist, plump raisins (dark or golden) or dried cherries (optional)
3 cups whole milk
1 cup heavy cram
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces bittersweet chocolate, finely chopped
Adapted from Baking: From My Home To Yours
By Dorie Greenspan
Ingredients:
12 ounces bread (brioche, challah or white), preferably stale
1/2 cup moist, plump raisins (dark or golden) or dried cherries (optional)
3 cups whole milk
1 cup heavy cram
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces bittersweet chocolate, finely chopped
Method:
1. Have a 9-x-13 inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to hold the baking pan and how water. Line the roasting pan with a double thickness of paper towels
2. Cut the bread into 1-inch cubes. It the bread is stale, put it and the raisins or cherries, if you are using them, into the baking pan. If it is not stale, spread it out on a a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to "stale" it for 10 minutes, then toss into the pan (with the fruit).
3. Bring the milk and cream just to a boil.
4. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks an d sugar together in a bow. Still whisking, slowly drizzle in about one quarter of the hot milk mixture--this will temper, or warm, the eggs so they don't curdle. Whisking all the while slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.
2. Cut the bread into 1-inch cubes. It the bread is stale, put it and the raisins or cherries, if you are using them, into the baking pan. If it is not stale, spread it out on a a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to "stale" it for 10 minutes, then toss into the pan (with the fruit).
3. Bring the milk and cream just to a boil.
4. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks an d sugar together in a bow. Still whisking, slowly drizzle in about one quarter of the hot milk mixture--this will temper, or warm, the eggs so they don't curdle. Whisking all the while slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.
5. GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 350 degrees. F.
Slide the pan setup into the oven and very carefully pour enough how water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.
Slide the pan setup into the oven and very carefully pour enough how water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.
Split Level Pudding
http://theflavorofvanilla.blogspot.com/2009/10/split-level-pudding.html
Recipe: Baking: From My Home to Yours by Dorie Greenspan
For the chocolate layer:
2 oz. bittersweet chocolate, finely chopped
1/3 cup heavy cream
For the vanilla layer:
2 1/4 cups whole milk
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
2 1/2 teaspoons pure vanilla extract
Chocolate shavings for decoration (optional)
Method:
Have 6 ramekins or cups for the pudding, each holding 1/2-3/4 cup, ready.
To make the chocolate ganache, put the chocolate into a 2-cup glass measuring cup. Bring the cream to a boil, then pour over the chocolate and let sit for 30 seconds before stirring gently until blended. Divide among the cups and set aside.
To make the vanilla pudding, bring 2 cups of milk and 3 tablespoons sugar to a boil in a heavy-bottomed saucepan. In the meantime, place into a food processor the cornstarch and salt. Whir until blended, then turn out onto wax paper. Place the remaining 3 tablespoons sugar and egg yolks into the processor, then process for a minute. Add the remaining 1/4 cup of milk and pulse just until mixed, then add the cornstarch mix and pulse until mixed. While the machine is blending, slowly add the hot milk mixture. After all the hot milk has been added, pour back into the saucepan and whisk over medium heat until thickened (about 2 minutes). If it begins to boil, lower the heat. Take off of the stovetop, and add the butter and vanilla. Whisk until fully incorporated (you can do this in the food processor, but I find it easier to whisk). Pour the pudding into the cups, and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate puddings for at least 4 hours before serving.
(Photos by links as provided.)
Pudding
For the chocolate layer:
2 oz. bittersweet chocolate, finely chopped
1/3 cup heavy cream
For the vanilla layer:
2 1/4 cups whole milk
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
2 1/2 teaspoons pure vanilla extract
Chocolate shavings for decoration (optional)
Method:
Have 6 ramekins or cups for the pudding, each holding 1/2-3/4 cup, ready.
To make the chocolate ganache, put the chocolate into a 2-cup glass measuring cup. Bring the cream to a boil, then pour over the chocolate and let sit for 30 seconds before stirring gently until blended. Divide among the cups and set aside.
To make the vanilla pudding, bring 2 cups of milk and 3 tablespoons sugar to a boil in a heavy-bottomed saucepan. In the meantime, place into a food processor the cornstarch and salt. Whir until blended, then turn out onto wax paper. Place the remaining 3 tablespoons sugar and egg yolks into the processor, then process for a minute. Add the remaining 1/4 cup of milk and pulse just until mixed, then add the cornstarch mix and pulse until mixed. While the machine is blending, slowly add the hot milk mixture. After all the hot milk has been added, pour back into the saucepan and whisk over medium heat until thickened (about 2 minutes). If it begins to boil, lower the heat. Take off of the stovetop, and add the butter and vanilla. Whisk until fully incorporated (you can do this in the food processor, but I find it easier to whisk). Pour the pudding into the cups, and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate puddings for at least 4 hours before serving.
(Photos by links as provided.)
Pudding
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