Cooking web notes

Chocolate Bread Pudding Recipe
Serves 12

1 loaf (1 lb) challah bread, cubed
2 cup heavy cream
2 cups milk
¾ cup sugar
12 ounces bittersweet chocolate, chopped
1½ tsp. Simple Indulgence™ Cinnamon & Vanilla
6 eggs

Preheat oven to 350°F. Combine the cream, milk and sugar in Chef Series™ 2 ½ Qt. Nonstick Saucepan. Heat, stirring until sugar is dissolved; remove from heat and cool slightly. Add chocolate and Cinnamon and Vanilla seasoning, stir until chocolate completely melts and is blended in. Break eggs into a medium Wonderlier® Bowl; gradually beat in the warm chocolate. Place bread cubes into a buttered 16-oz./500 mL OvenWorks™ Casserole and a 9” square baking pan. Pour chocolate mixture over the bread, pressing down on bread to coat. Bake 16-oz./500 mL OvenWorks™ Casserole 35-45 minutes and 9” square baking pan 45-60 minutes until centers are set and knife comes clean when inserted into center.

Crème Anglaise
Makes 1½ cups

¾ cup heavy cream
¾ cup whole milk
1/3 cup granulated sugar
3 egg yolks
1 tsp. vanilla

Combine the cream and milk in a Chef Series™ 2 ½ Qt. Nonstick Saucepan and heat over medium heat. In a medium bowl, combine the sugar and egg yolks and whisk until well blended and pale yellow in color. Once the cream and milk come to a simmer, remove from heat and pour about 1/2 cup of the warm mixture over the eggs and whisk to blend. Do not add too much hot liquid or you will curdle the eggs. Return the saucepan to the stove, and pour the hot mixture into it. Use the Saucy Silicone Spatula and stir the anglaise in the saucepan and cook until it begins to thicken about 5 minutes. Add vanilla and remove from the heat and pour through a fine mesh strainer into the 8-oz./250 mL OvenWorks™ Shallow Casserole/Cover. Pour over bread pudding.