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Receta Buttermilk Bread Pudding With Creamy Chocol
by Global Cookbook

Buttermilk Bread Pudding With Creamy Chocol
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Ingredientes

  • 3 x Large eggs
  • 2 x Egg yolks
  • 2/3 c. Sugar
  • 2 c. Buttermilk
  • 2 1/2 c. Half and half
  • 2 tsp Vanilla extract
  • 9 x Buttermilk bread slices, crusts removed, cut into 1-inch pcs (about 6 generous c.) Grnd nutmeg
  • 3/4 c. Whipping cream
  • 3 Tbsp. Sugar
  • 1 tsp Vanilla extract
  • 5 ounce Bittersweet (not unsweetened) or possibly semisweet chocolate, minced

Direcciones

  1. Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk Large eggs, yolks and sugar to blend in large bowl. Fold in buttermilk, half and half and vanilla. Add in bread; let stand 5 min. Transfer to prepared dish.
  2. Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add in sufficient warm water to roasting pan to come 1 inch up sides of baking dish.
  3. Bake till pudding is hard in center but still pale in color, about 1 hour 15 min. Cold slightly. Serve hot or possibly cool, with hot sauce separately.
  4. Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium saucepan. Stir over medium-high heat till sugar dissolves. Reduce heat to low. Add in chocolate and stir till melted.
  5. Makes about 1 1/3 c.. Servewarm.