Okay, so bread budding, seriously Carolyn? Yes, I have always really really liked, okay, loved, bread pudding. For the past several years since I haven't had any bread I've been missing out. Last week when I made cupcakes for A & Chris, my cupcakes failed to hold together. There should have been enough gum, but they just didn't stay as cupcake, and crumbled well coming out of the tin. Well, I decided that I couldn't just throw the crumbs away, so what to make? I decided to make bread pudding with the crumbs. Here is the recipe:
I used a Paula Dean recipe that is heavily modified.
1 cup vanilla sugar (the recipe called for 2 cups granulated sugar, but since I used cake I figured I could cut some sugar here)
about 4 ounces cherry jelly
5 large eggs, beaten
2 cups milk
1 Tablespoon vanilla
3 cups crumbled chocolate cake
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup chocolate chips (original recipe was for pecans, but I put in chocolate chips instead)
For sauce:
1 cup granulated sugar
1/2 c butter, melted
1 egg, beaten
1 tablespoons vanilla
1/4 cup alcohol (brandy, godiva, etc)
Mix together the sugar, eggs, milk and vanilla. Pour over the cake and let sit until oven is warm.
Preheat oven to 350F, grease/line a 13x9x2 inch pan.
Crumble together the brown sugar, butter and chocolate chips.
Pour the bread mixture in the pan. Cover with the chocolate chip mixture. Stick in the oven and bake until "set", 30-45 minutes.
For the sauce: mix everything sans alcohol in a saucepan over medium heat until sugar is melted. Remove from heat and add the alcohol. Pour over the bread pudding.
No comments:
Post a Comment