Friday, March 5, 2010
Chocolate Bread Pudding with Cream Anglaise
8-10 slices of regular white bread
14 oz can of Evaporated milk (Evaporated milk is the unsweetened version of Condensed milk)
1/4 cup cocoa powder
1/4 cup chocolate chips
1/4 cup sugar
3 tbsp butter (melted)
For Cream Anglaise
1 cup milk
1/4 cup sugar
1 tsp vanilla extract
Remove the crust from the slices of bread & cut into 1"cubes.
In a bowl beat 2 eggs. Blend in evaporated milk, sugar, cocoa powder & butter. Mix all the ingredients together.
In a greased loaf pan, place half the bread slices (cubed) in one layer. Pour 1/2 the cocoa-milk mixture over the bread. Make sure that the bread is completely soaked in the milk. Sprinkle some the chocolate chips on top. Repeat the steps for a 2nd layer.
Place the loaf pan in a bigger pan that is 1/2 filled with hot water.(This will give a steaming effect & keep the pudding moist)
Place the pan in a 325F pre-heated oven & bake for 20-25 mins.
Serve with chilled cream anglaise (recipe follows)
In a pan heat 1 cup milk with 1/4 cup sugar & 1 tsp vanilla extract. Boil over medium heat.
In a separate bowl, whisk together 2 eggs. Slowly add some of the hot milk mixture from the pan to the eggs whisking constantly. Add this egg-milk mixture back into the pan stirring constantly. Continue to cook,stirring on medium heat till the mixture begins to thicken.
Remove from heat, strain the mixture thru a fine sieve & chill in the refridgerator.
Serve over warm bread pudding.