Happy New Year! Usually today would be a dessert-free day, but since we were too full of champagne and cheese to get around to making, let alone eating dessert last night, I'm having it today.
Besides the chocolate really needed to be used up.
So here's to starting 2012 off right- with a chocolate whisky bread pudding. CHOCOLATE WHISKY BREAD PUDDING:
Serves 2, but can be doubled
Preheat the oven to 350
Slice half of a day old baguette into half-inch slices, and then slice them again lengthwise.
Then combine 3/4 cup 2% milk with 3/4 cup half and half in a saucepan over medium-high heat. Add 3/4 cup sugar and stir until it dissolves- cook until this comes to a boil, then remove from heat immediately and stir in 1/2 cup of chopped chocolate and stir until the chocolate melts into the mixture.
Beat one egg and 1 tsp vanilla in a separate bowl, once they are combined, slowly add them to the milk mixture. Once that's combined, add the bread to soak in the mixture for about 10 minutes before transferring to a small, oven-safe casserole dish. Arrange the bread in the dish, sprinkle with demerra sugar and a couple tablespoons of whisky. Bake for 25-30 minutes. Let cool.
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