Magazine article Sunset

Bread Pudding with Mexican Connections: It's the Chocolate

Magazine article Sunset

Bread Pudding with Mexican Connections: It's the Chocolate

Article excerpt

INTENSELY DARK AND RICH with spiced Mexican chocolate, bread pudding in the hands of Blair Awbrey, former pastry chef for Garibaldi's restaurants in San Francisco, is transformed from homey to luxuriant.

Spiced Chocolate Bread Pudding

6 cups crust-trimmed cubes (1 1/2 to 2 in.) sourdough bread

2 cups milk, half-and-half (light cream), or whipping cream

Mexican chocolate (directions follow)

4 ounces bittersweet chocolate, coarsely chopped

1/3 cup raisins

2 large eggs

1/4 cup sugar

1/4 teaspoon ground cinnamon

2 cups semisweet chocolate curls (optional)

Spread out bread cubes and let stand until dried and firm, 12 to 24 hours. Or spread in a 10- by 15-inch pan and bake in a 175 |degrees~ oven until dried and firm, about 1 1/4 hours.

In a 1- to 2-quart pan over medium-high heat, stir milk often until steaming, about 5 minutes. Remove from heat; add Mexican and bittersweet chocolates and raisins. Stir often until chocolate melts. …

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