Michelle Bernstein-Martinez Cookbook Michelle Bernstein-Martinez Cookbook
Bread Pudding with Chocolate and Rum Soaked Raisins
Serves 4 to 6
Ingredients
4 cups soft Challah, brioche or white bread, cut into small pieces
2 cups heavy cream
¼ cup sugar plus ½ cup
5 egg yolks
1 tablespoon vanilla extract
4 ounces chocolate, cut into pieces
½ cup raisins, soaked in rum, for at least 1 hour
Directions:
  1. Cut up the bread into bite size pieces.
  2. Put the cream and ¼ cup sugar into a saucepan and bring to a simmer, until sugar melts.
  3. Meanwhile, mix the egg yolks, ½ cup sugar and vanilla extract until well blended.
  4. Put a little of the warm cream mixture into the egg mixture, a little at a time, until it is all mixed together.
  5. Place the bread into a large bowl and pour the cream mixture on top of the bread.
  6. Allow mixture to sit for anywhere from 3-24 hours.
  7. Add the chocolate, raisins and a little of the rum and mix well.
  8. Cover with plastic wrap, steam in the pressure cooker for about 5 minutes


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