Have you heard? I passed my three hour glucose tolerance test for gestational diabetes. Yay for my ability to metabolize sugar! To celebrate, I made that most satisfyingly carb-filled, indulgently custardy, yet disappointingly un-photogenic of desserts - bread pudding. Chocolate bread pudding to be precise. I'm not quite sure who I pilfered this recipe from, though I suspect it's Paula Deen (despite the obvious lack of butter as a starring ingredient). Next time I would ease up on the almond extract a bit. The pudding definitely has a powerful almond extracty flavor that I would temper in favor of deeper chocolatety-ness. I also made this with semi-sweet chocolate chips instead of chocolate shavings (because I have pounds and pounds of chocolate chips littering my pantry). This was actually a nice adjustment, since it resulted in little pockets of melty chocolate scattered throughout the dish. Fun! I also skipped the usual heavy cream-bourbon-vanilla sauce that I I like to make in favor of plain vanilla ice cream. I can be a little good. A little.
This weekend Charlie and I are taking a bit of a drive up the coast to Santa Barbara for a few days. Hopefully there will be much rest and relaxation. And pie. Hopefully there will be pie. Regardless, I will have photos and trip updates next week.
The "Metabolize This" Chocolate Bread Pudding Recipe
1 (1 lb) loaf French or Italian bread, cubed
3 cup milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 Tbsp vanilla extract
2 tsp almond extract
1 1/2 tsp cinnamon
6 eggs, lightly beaten
8 oz semisweet chocolate, grated
Preheat oven to 325° F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.