

I've made many versions of bread pudding over the years, and this is a nice recipe. I simplified the process a bit by topping the pudding with the chocolate, instead of having a chocolate custard. That way, I am able to eat around the chocolate; I'm not a big chocolate lover. This pudding was rich with the addition of cream, and fortunately not too egg-y.
Please see the wonderful blog "Upper East Side Chronicle" for the full recipe. http://tuesdayswithdorie.wordpress.com/
The vanilla bean: My very lovely friend in Australia sent me a just-picked vanilla bean; she buys them at the farmer's market. I have to say that it is most fragrant vanilla bean I've ever encountered. It was super soft, and just packed full of seeds. I used the seeds in a cake recipe, but saved the pod to make vanilla flavored sugar, which I used in the bread pudding.
So, thank you, Joy-you wonderful Aussie, you!
Joy sounds awesome! Fresh vanilla beans are just awesome. Your bread pudding looks awesome. I'm a huge chocolate fan, but I actually really like the idea that you put the chocolate in separately from the custard. I'm sure Dave totally loved this dessert.
ReplyDeleteI am so glad someone liked the bread pudding! I like the idea of just putting the chocolate on top; I don't care for too much chocolate either.
ReplyDeleteI'm glad you liked it. It looks wonderful.
ReplyDeleteIt looks very good. Hope Dave really enjoyed it!
ReplyDeleteThanks Elyse! Dave did love it-he is such a huge bread pudding fan. Joy is lovely and I'm hoping to get to Australia to see her soon.
ReplyDeleteI do like chocolate, but just not too much of it.
FitChick- Thank you. The pudding underneath the chocolate was really good.
ReplyDeleteThank you Wendy and Pamela!
ReplyDeleteSounds like this was the perfect dessert for Dave. I like your idea of using the chocolate on top instead of mixing it into the custard...fantastic work!
ReplyDeleteThank you so much Linda!
ReplyDeleteI really enjoyed this, especially warmed up with chocolate syrup or cream anglaise!
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