Pouring Hot Chocolate into a Cup
Pouring Hot Chocolate
Armin Zogbaum
Buy This at Allposters.com






Barnes & Noble

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Double Chocolate Bread Pudding with
Salted Bourbon Caramel Sauce



Dark Chocolate and More Chocolate Gifts at Chocolate.com 

"Chocolate flows in deep dark, sweet waves, a river to
ignite my mind and alert my senses."

~ Unknown

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!






Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk
Photographic Print

Zogbaum, Armin
Buy at AllPosters.com








Jazz in the Big Easy
Jazz in the Big Easy
Giclee Print

Millsap, Diane
Buy at AllPosters.com








Cooking Up a Storm:
New Orleans Recipes
for Recovery

Marcelle Bienvenu
Judy Walker








Chef Keegan Gerhard

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Peter Rees
Buy This at Allposters.com


La Belle Cuisine


"All I really need is love, but a little chocolate
now and then doesn't hurt!"

~ Lucy Van Pelt, in 'Peanuts'
by Charles M. Schulz


Double Chocolate Bread Pudding with
Salted Bourbon Caramel Sauce

By Judy Walker
The Times-Picayune, New Orleans
December 03, 2009

“David Guas writes in "DamGoodSweet" (with Raquel Pelzel, The Taunton
Press) that he makes bread pudding for his family every holiday season. It’s
great for large gatherings and potlucks because it can be made up to three
days ahead of time. This chocolate version is amazing when served with
salted bourbon caramel sauce.”

Desserts to Satisfy Your
Sweet Tooth, New Orleans Style

© David Guas with Raquel Pelzel,

November 2009, Pub.The Taunton Press

Makes 10-12 servings

For the bread pudding:
2 tablespoons unsalted butter,
at room temperature
1 pound brioche bread, crust removed
and sliced into 1-inch cubes
6 large eggs
1⁄3 cup Dutch-processed cocoa powder
12 ounces bittersweet chocolate
(preferably 66%–72% cacao),
finely chopped
5 1⁄2 cups whole milk
2 1⁄2 cups heavy cream
1 3⁄4 cups sugar
1⁄4 teaspoon salt
3⁄4 teaspoon vanilla extract

For the caramel sauce:
1 1⁄2 cups sugar
3⁄4 cup heavy cream
2 tablespoons unsalted butter,
at room temperature
1⁄4 cup bourbon
1⁄4 teaspoon salt

Heat the oven to 325 degrees F. Grease a 9- by 13-inch baking dish with
the softened butter. Put bread on a rimmed baking sheet and toast until
golden brown, 12-15 minutes, rotating midway through. Set aside to cool.
Place the bread in the prepared baking dish and set aside. Whisk the eggs
in a medium bowl and set aside. Sift the cocoa into a medium bowl and
set aside.
Place the chocolate in a large bowl. Bring the milk, cream, sugar, and salt
to a boil in a large pot, stirring occasionally to dissolve the sugar. Turn off
the heat, stir in the vanilla, and then pour the hot mixture over the chopped
chocolate. Cover the bowl with plastic wrap, set aside for 5 minutes, and
then whisk until smooth.
Whisk 1/2 cup of the chocolate mixture into the cocoa, stirring until smooth. Whisk in another 1/2 cup of the chocolate mixture and then whisk in the
eggs. Transfer to the large bowl of remaining chocolate mixture and whisk
until they are completely incorporated.
Pour all but 1 cup of the chocolate mixture over the bread cubes in the
baking dish and set aside so the bread can soak up the liquid. Press down
on the bread with a wooden spoon every 15 minutes for 1 hour, adding
the rest of the chocolate mixture after about 30 minutes, or when the
bread has soaked up enough so the last cup of liquid will fit.
Heat the oven to 350 degrees F.
Cover the bread pudding with aluminum foil and use a paring knife to
make 4 small slits in the foil to allow steam to escape. Set the baking dish
in a large roasting pan and place in the oven. Pour enough hot water in
the roasting pan so the water reaches 1 inch up the side of the baking dish
(if you don’t have a roasting pan large enough to fit the baking dish, set
the dish onto a rimmed baking sheet and slide it in the oven, adding enough water to the baking sheet so it cushions the baking dish but doesn’t spill
over). Bake for 45 minutes, and then remove the foil and bake until the
pudding begins to puff slightly and the center bounces back to light
pressure, about another 25 to 35 minutes. Cool for 30 minutes.
To make the sauce: While the bread pudding cools, make the caramel.
Place the sugar in a 2-quart saucepan and add 1/4 cup of water. Cover
(or if you can’t find a lid, top the saucepan with a heatproof bowl,
making sure the bottom of the bowl doesn’t touch the sugar) and cook
over medium heat, swirling the mixture every 1 to 2 minutes, until the
sugar is liquefied, about 6 minutes. Continue to cook until the sugar is
a medium-amber color, another 4 to 6 minutes. Turn off the heat and
add the cream (it will vigorously bubble up at first), whisking the mix-
ture until smooth, then add the softened butter, bourbon, and salt.
Set aside and serve with the still-warm bread pudding.

Make Ahead:
Bread pudding is one of those desserts that is great for entertaining
because it can be made and refrigerated a few days ahead of time.
To warm, reheat the entire pan of bread pudding in a water bath in
a 350-degree F oven until the center is warm. Or, for individual
portions, slice and reheat in your micro-wave or toaster oven.
The caramel can be covered and stored at room temperature for 2
days, or covered and refrigerated for up to 2 weeks ahead of time.
Reheat the sauce in a saucepan or in your microwave.

Featured Archive Recipes:
Bread and Butter Pudding, Ginger-Jam
(Nigella's Grandmother's)

Bread Pudding Soufflé, with Whiskey Sauce
(Commander's Palace)

Chocolate Bread Pudding with
Spiced Cream (Emeril)
Chocolate Brioche-English Toffee Bread
Pudding (Charlie Trotter)

Chocolate Silk Bread Pudding
Christmas Bread Pudding with
Amaretto Sauce

Greek Bread Pudding with Brandy
and Cherries Sauce

"Jambalaya" Bread Pudding
Pumpkin Bread Pudding
White Chocolate Bread Pudding
White Chocolate Banana Bread Pudding with
Caramel Semi-Freddo and Boozy Caramel Sauce

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Holiday Central!
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search


WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 05, 2013.