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Prep Time: 1440 Minutes Cook Time: 40 Minutes |
Ready In: 1480 Minutes Servings: 4 |
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This is a dessert that takes a lot of preparation and planning but it's worth it for the WOW factor, even if it is just a bread pudding! It smells heavenly! This dish has an aroma that when you walk through the restaurant makes everyone turn to try to figure out! What is that and how do I get it? Hopefully you'll have the same experience in your home. Lissa Doumani & Hiro Sone from Terra Cookbook. Cooling time is 15-30 minutes. Soak the cherries and cognac for at least 2 hours to overnight. Ingredients:
1/2 cup sun-dried cherries |
1/3 cup cognac |
8 ounces bittersweet chocolate, chopped into small pieces |
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 bread, cubed, without crusts, dried overnight |
1 cup creme fraiche or 1 cup sour cream |
1 tablespoon confectioners' sugar, sifted |
6 fresh mint sprigs |
Directions:
1. Combine the cherries and cognac and soak for at least 2 hours, preferably overnight.
2. 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.)
3. Remove from heat and let chocolate stand over the warm water until ready to use.
4. In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon, and vanilla extract.
5. Quickly whisk in the melted chocolate.
6. If the chocolate does not completely melt, place the bowl back over the hot water and whisk gently until the chocolate is completely incorporated.
7. Fold in the bread cubes, cherries, and Cognac; let sit in a warm place until the bread absorbs the custard, 1 to 2 hours.
8. (To test, break a bread cube in half; there should be no white showing.).
9. Spoon the mixture into the souffle dish(es) (1 8 souflle dish or 6 ramekins).
10. Clean the edges well with a damp towel to remove any chocolate drips.
11. Preheat oven to 350°F
12. Put the dish(es) in a roasting pan.
13. Slide the middle rack partially out of the oven and place the pan on the rack.
14. Pour boiling water into the pan to a depth of about 1 inch, making sure none of the water comes over the sides.
15. Slide rack back into the oven. Bake for 35-40 minutes, or until the puddings are puffed and set to the touch.
16. Remove the dishes from the water and allow to cool for 15-30 minutes.
17. Whisk the confectioners’ sugar into the crème fraîche or sour cream.
18. The puddings should be served warm, so if they have they have cooled too much, cover each pudding with a square of aluminum foil and reheat in a preheated 350°F oven for 6 to 8 minutes.
19. To test, stick a small knife into a corner of 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.
20. Just before serving, put a large dollop of the cream mixture on top and garnish with a sprig of mint.
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