Ingredients: 12 egg yolks,1 french baguette,3 cups heavy whipping cream,1 11.5 oz bag of semi sweet chocolate morsels,1 ½ cups sugar,1 tsp vanilla extract
Instructions:
- Heat the cream and 1 cup of sugar on the stove top in a sauce pan over medium heat until it comes to a simmer and the sugar is melted. Make sure to stir constantly.In a separate bowl mix the egg yolks and the rest of the sugar. When the cream mixture has come to a simmer add the mixture to the egg yolks. BE SURE to temper the egg yolks this means, add small amounts of the hot cream mixture a little at a time to the yolks so that the eggs will not cook and will be come a smooth liquid. You do not want cooked egg yellows in your bread pudding.
- Add the vanilla. Essentially you just made Crme Anglaise you didnt know you were so fancy, did you?Cube the bread into inch cubes. In a bowl mix the bread and the cream.
- Add as much of the cream as you would like. For a dryer bread pudding add less and vice versa.
- Mix in the chocolate and put in a baking pan and bake for 40 mins covered and then for 10-15 mins uncovered at 350.
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