Have You Ever Won a Bake-Off?

Kim Conte
7


bread pudding

Bake-Off Winner: Chocolate Bread Pudding


We had a Bake-Off in the CafeMom office this week. Competition was FIERCE, but there were some clear favorites. I thought it would be fun to post some of the winning recipes.

Cafe MicheleZ was one of the winners with sinful Cookie Dough Brownies.

Yummy White and Dark Chocolate Bread Pudding With Irish Cream Sauce (pictured here) also took home a prize. Keep reading for the recipe.

Have you ever won a Bake-Off?





White and Dark Chocolate Bread Pudding With Irish Cream Sauce from Epicurious.com

For Bread Pudding

14 cups 3/4-inch cubes French bread with crust (about 12 ounces)

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

6 ounces imported white chocolate, chopped

4 large eggs

1/2 cup plus 4 tablespoons sugar

2 teaspoons vanilla extract

2 cups whipping cream

1/2 cup whole milk

Nonstick vegetable oil spray

Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

 

For Sauce

2 cups whipping cream

6 tablespoons Irish cream liqueur

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons cornstarch

2 teaspoons water

Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Drizzle bread pudding with sauce and serve warm.


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