Chocolate Bread Pudding with Sun-Dried Cherries
Adapted from "Terra"
by Chefs Lissa Doumani & Hiro Sone

1/2 cup sun-dried cherries
1/3 cup Cognac
8 ounces bittersweet chocolate, chopped
3 eggs
1 cup heavy cream
1/2 cup sour cream
1/2 cup sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups sourdough bâtard without crusts cut into 1/2" cubes and dried overnight
For the Garnish:


1 cup crème frâïche or sour cream
1 tablespoon confectioners' sugar, sifted
6 fresh mint sprigs
Combine the cherries and Cognac and soak for at least 2 hours, or preferably overnight.

Melt the chocolate in a double boiler over barely simmering water (don't let the water touch the bottom of the bowl or the chocolate will get too hot).

Remove from the heat and let the chocolate stand over the warm water until ready to use.

In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon and vanilla extract. Quickly whisk in the melted chocolate. If the chocolate does not completely melt, place the bowl back over the hot water and whisk gently until the chocolate is completely incorporated. Fold in the bread cubes, cherries and Cognac. Let sit in a warm place until the bread absorbs the custard, 1 to 2 hours. To test, break a bread cube in half; there should be no white showing. Spoon the mixture into six 10-ounce soufflé dishes or one 8-cup dish. Clean the edges well with a damp towel to remove any chocolate drips.

Preheat the oven to 350 degrees. Put the dish(es) in a roasting pan. Slide the middle rack partially out of the oven, and place the pan on the rack. Pour boiling water into the pan to a depth of about

1-inch, making sure none of the water comes over the sides and into the dishes. Very carefully slide the rack back into the oven. Bake for 35 to 40 minutes, or until the puddings are puffed and set to the touch. Remove the dishes from the water and let cool slightly if serving immediately.

To serve, if necessary, cover each cooled pudding with a square of aluminum foil and reheat in a preheated 350 degrees oven for 6 to 8 minutes. To test, stick a small knife into the center of a pudding for 30 seconds, then remove it and feel the blade; if it's not warm, keep the puddings in the oven a little longer. Whisk the confectioners' sugar into the crème frâïche or sour cream.

Put a large dollop on top of each of the puddings and garnish with a sprig of mint.

Serves 6 - CK




Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

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