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Double Chocolate Bread Pudding

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Category: Desserts and Dessert Sauces

Serving Size: 对于8个非常慷慨的服务或12个标准大小的服务,面包布丁有多种多样的变化. 这是一种特别为巧克力爱好者设计的丰富而浓郁的巧克力. 它的甜味,不是来自布丁的蛋奶沙司,而是

Double Chocolate Bread Pudding

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Chef's Notes

为了达到最好的效果,在烘烤前将生的面包布丁冷藏一晚.

1

Double Chocolate Bread Pudding

Bread puddings come in a multitude of variations. 这是一种特别为巧克力爱好者设计的丰富而浓郁的巧克力. 它的甜味,不是来自布丁的蛋奶沙司,而是 from the two sauces and the garnish of almond-bark candy.

Instructions

*If New Orleans-style French bread is not available, you can get similar results using a sugarless, 天然酵母白面包,低谷蛋白
含量,皮薄. 1. 把面包块撒在一个9 × 13英寸的玻璃烤盘中. Set aside. 2. 在一个3夸脱的平底锅中,加入奶油、牛奶和1.5杯糖. 把香草豆纵向切成两半,把小豆子刮到奶油混合物中. (废弃豆荚或加入砂糖或糖粉制成香草糖.) 3. 把奶油混合物用中高火慢炖, whisking constantly until the sugar dissolves, then whisking occasionally. 4. 加入巧克力片,继续煮,直到巧克力融化, about two minutes more, 经常搅拌,并确保在搅拌时将锅底刮干净. Remove from heat. 5. 在一个大碗里,轻轻搅拌鸡蛋直到起泡. 慢慢地把巧克力混合物加入鸡蛋中,不停地搅拌,这样鸡蛋就不会凝结. Pour this custard mixture over the bread. 让蛋奶沙司静置,直到你可以把手放进去,大约10分钟. 6. Once the custard is cool enough, toss the bread cubes with your hands, 把冰块挤到液体中,确保它们都充分饱和. Cover and refrigerate overnight. About three hours before baking the pudding, remove the pan of pudding from the refrigerator, and evenly sprinkle the top with ¼ cup sugar. Let the pudding sit at room temperature for 45 minutes. Meanwhile, preheat the oven to 300°F. 7. 布丁放45分钟后,用铝箔封住烤盘. 烘烤布丁,直到中间插一根牙签,取出来几乎是干净的,布丁表面看起来凝固了,没有液体, about two hours. Once done, it will also start developing a few small, 顶部有浅裂缝,从烤箱中散发出难以抗拒的巧克力香味. 8. 将布丁从烤箱中取出,在室温下静置15分钟后食用. 食用建议:将布丁切成8 - 12个大小相等的长方形,放在加热的甜点盘上. 将2到3汤匙的巧克力酱淋在布丁的一半上,将等量的白巧克力酱淋在布丁的另一半上. 将一片杏仁皮竖立在每道菜的中央作为装饰. Refrigerate any leftover pudding and sauces.

Ingredients

  • 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on
  • 3 cups heavy cream
  • 1/2 cup whole milk
  • 1 3/4 cups sugar, divided
  • 1 2-inch-long piece of vanilla bean
  • 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
  • 8 large eggs
  • 1 recipe chocolate sauce, for serving
  • 1 recipe white chocolate sauce, for serving
  • 8 to 12 pieces almond bark, for garnish

Advanced Steps

Prepare the recipes for: • Chocolate sauce on page 313 • White-chocolate sauce on page 314 • Almond bark on page 276

Special Equipment

Special equipment • A 9-by-13-inch glass baking dish • A heavy 3-quart saucepan • Aluminum foil


2

Chocolate Sauce

Instructions

1. 在一个1夸脱的平底锅中,加入奶油和糖. 用中到高火慢炖,搅拌直到糖溶解. 2. 把火调小,慢慢加入巧克力片, 搅拌至每一种添加物完全融入奶油,然后再加入更多. 3. Add the butter and continue cooking, whisking constantly, until the butter is incorporated into the sauce. Remove from the heat. 食用建议:趁热上桌, or, once it’s cool, 储存在冰箱的密封容器中,直到准备重新加热食用. It will keep for up to one week covered and refrigerated. Reheat for serving in 双层锅炉的顶部放热水(不是煨水), whisking constantly to keep the sauce from scorching.

Ingredients

  • For 1¾ cups
  • 1 cup heavy cream
  • ½ cup sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

3

White Chocolate Sauce

Instructions

1. 把白巧克力片放在一个中等大小的碗里,放在一边. 2. 在一个2夸脱的锅里,混合奶油,黄油和糖. 用中高火将混合物煮沸,不断搅拌. 3. 熄火,将奶油混合物倒在预留的薯条上, whisking until the mixture is smooth. 食用建议:趁热上桌, 或者一旦它冷却了,就把它放在冰箱的密封容器里,直到准备重新加热食用. 盖上盖子,冷藏至少可以保存一个星期. 在双层锅炉的顶部加热水(不是用文火煨), whisking constantly to keep it from scorching.

Ingredients

  • For 2 cups
  • 10 ounces (2½ cups) white chocolate chips
  • 1½ cups heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon sugar

4

Almond Bark

Instructions

1. Preheat the oven to 325°F. 2. 把杏仁放在一个小烤盘里烤至浅金黄色, about five minutes, stirring once or twice. Watch them carefully so they don’t over-brown. 3. 在17 × 12 × 1英寸的带边烤盘上铺上羊皮纸. Set aside. 4. 将苦中带甜的巧克力片放入双层锅炉的顶部,用滚烫的水(不是小火煨)融化, stirring until smooth. 当薯条融化到一半的时候,把锅盖从热水上移开,充分搅拌. 5. Once the chocolate is smooth, 从火上取下,迅速倒在烤盘上, spreading it in a thin, even layer with an icing spatula. 6. Refrigerate, uncovered, until firm, about 15 minutes. 7. 当黑巧克力冷却时,像融化黑巧克力一样融化白巧克力. 要特别注意用小火加热白巧克力, 因为白巧克力比黑巧克力更容易烤焦. Also, wash and dry the icing spatula. 8. 一旦白巧克力融化,黑巧克力就变硬了, remove the dark chocolate from the refrigerator. 9. 立即用糖霜抹刀将白巧克力均匀地涂抹在黑巧克力上, 速度很快,所以白巧克力的温度几乎没有时间融化黑巧克力. (Don’t worry if it melts a little. It will give the white chocolate a pretty marbled look.) 10. Promptly sprinkle the almonds over the white chocolate, breaking them into coarse crumbs as you go, 轻轻地把它们压在巧克力上,确保它们粘在一起. Refrigerate the candy, uncovered, until just firm. After 30 to 40分钟后,糖果应该足够硬,可以掰成2英寸厚的“树皮”.“不要把巧克力放在冰箱里,直到树皮变硬,否则巧克力会更难分解。. 食用建议:立即食用或冷藏, separated by sheets of wax paper, in airtight containers. The candy will keep at least one week.

Ingredients

  • For 2½ pounds of candy or 40 to 50 rough 2-inch pieces
  • ½ cup sliced almonds
  • 4杯(24盎司)优质苦甜参半的巧克力片
  • 3 cups (16½ ounces) fine-quality white chocolate chips

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