The heavily-modified bread pudding recipe worked much better last night than the previous attempt. The last one came out waaay too squishy and not nearly bread-y enough. This time, I cut most of the liquid ingredients by a third, and the milk by two thirds. And added a couple tablespoons of cocoa powder and a generous helping of chocolate chips. Much better. Yay experiments that work!
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Date: 2007-03-01 07:03 pm (UTC)From: (Anonymous)Happy Surprise
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Date: 2007-03-01 07:28 pm (UTC)From:1 cup milk
1 1/3 cup cream (I did 1 cup light, 1/3 heavy)
3 eggs +3 additional egg yolks
2/3 cup white sugar
1 tsp cinnamon
2 tsp vanilla
2 Tbsp cocoa powder
1 1/2 cup chocolate chips
Preheat oven to 350 deg.
Cube croissants.
Beat eggs on low until well mixed (not frothy).
Add sugar and cocoa.
Beat until mixed.
Add milk, cream, vanilla, and cinnamon.
Beat until mixed.
In lightly greased 9x13 (or smaller) pan, cover bottom with croissant cubes and about half of the chocolate chips.
Pour liquid over croissants. Stir/poke down until moistened.
Scatter rest of chocolate chips on top.
Bake for 45 minutes, until top is golden brown and pudding is set.
Serve with whipped cream.
*I think you could probably add more of both the cocoa and the cinnamon. I probably will next time.
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Date: 2007-03-02 12:20 am (UTC)From:no subject
Date: 2007-03-07 05:36 am (UTC)From: