| | | 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: Cut up the bread into bite size pieces. Put the cream and ¼ cup sugar into a saucepan and bring to a simmer, until sugar melts. Meanwhile, mix the egg yolks, ½ cup sugar and vanilla extract until well blended. Put a little of the warm cream mixture into the egg mixture, a little at a time, until it is all mixed together. Place the bread into a large bowl and pour the cream mixture on top of the bread. Allow mixture to sit for anywhere from 3-24 hours. Add the chocolate, raisins and a little of the rum and mix well. Cover with plastic wrap, steam in the pressure cooker for about 5 minutes |
|
