Wednesday, November 23, 2011
WITH APPLE OR WITHOUT??
It looks burned, doesn't it? Actually it didn't taste burned .... maybe it is the dark chocolate - very, very dark chocolate!!
I was watching a re-run of Nigella's kitchen, and her Chocolate Chip Bread Pudding just called to me, then I thought that it would be a good idea to incorporate it with Chele's ingredient for this month's We Should Cocoa challenge. Like many fellow bloggers, I had fretted as to how I could add apple to a chocolate recipe, but I thought that some apple through this pudding would be delicious. Unfortunately Brownieville Boy #2 spotted me adding the apple, and wasn't too enthusiastic! So I compromised and added apple to just half of the pudding - and I have to say that the non-apple half was just a fraction nicer.
The pudding was light and fluffy, and deliciously creamy (despite containing only 125ml of cream) I would recommend that you give it a try.
Chocolate Chip Bread Pudding
250g stale bread, cut into 3cm cubes
100g chocolate chips, or chopped chocolate
40g light brown sugar
30ml dark rum
500ml full fat milk
4 tsp demerara sugar
1 apple (optional)
butter a pie dish (about 1.5 lt)
preheat oven to 170 C
Place the bread cubes, chopped chocolate and chopped apple in the dish, toss but make sure there aren't too many chocolate pieces on the top (to prevent the burned look!!)
Whisk the eggs, light brown sugar, rum, cream and milk together.
Pour over the bread and press the cubes down to make sure they are well soaked.
Leave to soak for at least 20 minutes.
When ready to cook, sprinkle with the demerara sugar and place in the oven for 40-50 minutes.
Allow the pudding to cool slightly before serving.