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Pastimes : Drea's Bakers Dozen -- Ignore unavailable to you. Want to Upgrade?

To: clappyssidekick who wrote (130)	11/14/2000 4:11:34 PM
From: clappyssidekick	Respond to of 552

Chocolate Bread pudding that uses 8 egg yolks. My personal favorite. CHOCOLATE BREAD PUDDING Serves 8 to 10 A nine-by-thirteen-inch glass baking dish may be used in place of a gratin dish. 2 cups heavy cream 2 cups milk 1 whole vanilla bean, split in half lengthwise, seeds scraped 3 cinnamon sticks (optional) 1 loaf brioche (about 1 pound, or you may substitute white bread) 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish 8 large egg yolks 3/4 cup sugar 1 container (8 ounces) crème fraîche (or plain Yogurt) 1. Heat the oven to 325°. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors. 2. Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces. 3. Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined. 4. Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes. 5. Whisk the crème fraîche until soft peaks form. Serve pudding warm, garnished with crème fraîche and chocolate shavings.