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Cajun Chocolate Bread Puddingdesserts, cajun ----PUDDING---- 1 quart half-and-half 3/4 cup sugar 5 eggs, jumbo 3 1/2 teaspoon vanilla 1 1/2 teaspoon cinnamon 9 cup fresh french bread cubes 1 cup milk chocolate chips ----TOPPING---- 4 tablespoon butter, lightly salted; at room temperature 1/4 cup sugar 2 tablespoon brandy 1 egg ----WHISKEY SAUCE---- 2 tablespoon jack daniel's black label whiskey 4 tablespoon butter, lightly salted 1 1/2 cup whipping cream 3/4 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla, cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes. 2. Cut bread into 1-inch square cubes. Add them to the half-and-half mixture. Let soak for 30 minutes, occasionally tossing gently. 3. Spoon soaked bread and leftover liquid into a buttered 10-inch cake pan. Push chocolate chips into pudding mixture. Set aside. 4. FOR THE TOPPING: Beat butter with an electric mixer until light and fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute. Scrape down the sides of the bowl, then beat at high speed for 1 minute. Pour topping over bread. 5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool about 15 minutes. 6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan. Simmer for 4 minutes, lightly whisking occasionally. 7. To serve: Cut pudding into serving-size pieces. Top with whiskey sauce. Serve warm. Makes 9 to 12 servings. Source: The Original Crawdaddy Bayou Restaurant in Wheeling, Illinois (printed in the Chicago Sun Times, January 15, 1997)
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