Tuesday, August 20, 2013

Chocolate Bread Pudding with Cardamom Whipped Cream

adapted from Design Sponge

for bread pudding:
3 cup milk
4 oz unsweetened chocolate, chopped into chunks
2 Tbsp butter
1 cup sugar
2 tsp vanilla
1 cup cream
4 eggs
1 loaf of challah or other rich, eggy bread, crusts removed and the rest ripped into chunks (best if it's a day old)
1 cup chocolate chips

for cardamom whipped cream:
1 cup heavy cream
1-2 Tbsp sugar (or to taste)
1/4 tsp ground cardamom (or to taste)

for bread pudding:
1. Preheat your oven to 350°. Butter a 9” x 11” pan and set aside.
2. In a saucepan, heat the milk, unsweetened chocolate and butter. Stir occasionally over medium-high heat. Once it gets near melting, whisk it so that it mixes well. Stir in the sugar and set aside.
3. In a large bowl, mix the eggs, cream and vanilla. Whisk in the milk mixture and crumble in the bread. Now stir in the chocolate chips.
4. Pour this into your pan. If you have a slightly larger pan (or high-rimmed baking sheet) set the bread-pudding pan in it and pour in a little water around the sides so the bread-pudding is in a small water bath.
5. Bake for about an hour or until it’s set in the center. Cool for about another hour before cutting. Eat with cardamom whipped cream (and refrigerate leftovers, if you have any...)

for cardamom whipped cream:
1. Mix the sugar and cardamom in a small dish.
2. Put the cream in a bowl and, with the whisk attachment of Kitchenaid or mixer, whip until frothy.
3. Keep whipping and slowly pour in the sugar mixture. Whip at a high speed until peaks form when you lift the beaters.

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