Tag Archives: chocolate sauce

On a Cold Night…a Comforting Dessert-Chocolate Chip Bread Pudding

On these chilly nights, you need to stay warm. Sure, you can crank up the heat, or add put on another layer of sweaters, or even be buried by a stack of blankets. However, there are more appealing options out there. You could sip a glass of wine (or two), cuddle with a warm certain someone, or maybe even cradle a warm dessert in your hands. You know the kind of dessert I’m thinking about…something sweet and gooey and delicious to warm your body, and your soul. I know, it may be rationalization, but I think it’s the perfect way to get through winter!

custardOne of my favorite rich, warm desserts is bread pudding. I know, I know, some people would disagree and say it’s plain or unappealing. I ran into the same issue last Christmas Eve when I had my family over for dinner. My brother and sister both anxiously asked what was for dessert. When I told them it was chocolate chip bread pudding…well…let’s just say the excitement was gone! However, one bite, and they were hooked.

breadBack in June, I wrote about a banana’s foster bread pudding I made for Father’s Day breakfast, that was delicious by the way. This is a similar recipe, just some minor tweaks to bring out the chocolate chip flavor.

For this recipe, I once again used my favorite bread for bread pudding, challah bread, but you can use whatever you have on hand. Just make sure it’s something substantial so it doesn’t all fall apart in the custard. You’ll need about 1/2 a 15 oz loaf of challah bread, so about 7 or 8 oz.  Cut the bread into 1 inch cubes, and set them aside.

absorbingNext, make the custard.  Whisk 3 eggs with 1 cup heavy cream and 1 cup brown sugar until well combined. Add a pinch of salt and 1 teaspoon vanilla extract.  Stir in the bread cubes, and let this mixture sit for about a half hour so the bread can absorb the custard.  After that time, stir in 1/2 cup chocolate chips. Pour the mixture into a greased 8″x8″ baking dish and bake at 350 degrees for about 35-40 minutes, until nicely browned and set.

with chipsNow, of course I can’t just leave it there. I have to add more deliciousness! To top off this wonderful bread pudding, I make a warm chocolate sauce and fresh whipped cream. The chocolate sauce is easy, and my go to recipe. You can find it on my post about Martha Stewart’s coconut crunch cake. And you can find my whipped cream recipe on my post about making strawberry shortcake.

I should also probably apologize, I know many of you are trying to watch what you eat in January, and I’m probably not helping. If you’re looking for something healthy, keep looking. But if you’re looking for something scrumptious, you’ve come to the right place!done

A Perfect Dessert for Easter, Martha’s Coconut Crunch Cake

So, can you tell I’m getting ready for Easter?  Last week I wrote about making Easter bread, and this week I’m thinking about dessert for Easter.  For me, Easter screams coconut.  I’m a huge fan of coconut, in any form.  I love coconut eggs, coconut cream pie, coconut shrimp, anything coconut.  A woman who I used to work with made the most amazing coconut cake…I’ll have to write about that sometime!  Anyway, so, when I was flipping through the April edition of the Martha Stewart Living magazine, it shouldn’t come as a surprise that I stopped at the Coconut Crunch Cake!

Flour MixtureThis coconut cake is different.  It has a coconut flavored cake-like layer on the bottom, but with a soft and chewy coconut topping.  Covered in chocolate sauce, it is an amazing dessert that reminds me of a reconfigured coconut cream egg.

To start, whisk together 1 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon salt in a bowl.  In a liquid measuring cup, mix 1/2 Cream of Coconutcup cream of coconut (as a side note, this stuff is amazing and I can eat it straight out of the can with a spoon) and 1 teaspoon vanilla extract.  If you have trouble finding cream of coconut, it may be in the Hispanic section of your grocery store, if you have one.

Next, with a mixer, beat 1 stick softened butter and 1/4 cup coconut oil (in solid form, do not melt) on medium-high speed until smooth.  Add 1 cup sugar anBatterd beat until fluffy, 3-5 minutes.  Add 3 eggs, 1 at a time, beating and scraping the sides after each addition.  Finally, with the mixer on low, add the flour and cream of coconut mixtures alternatively.  Starting with 1/3 of the flour, then add 1/2 of the cream of coconut, then flour, coconut, ending with flour.  Beat until just combined.  The cake batter is now ready.

Seperating EggsMake the topping by beating 2 egg whites with 1/8 teaspoon salt in a mixer until thick and frothy, about 1 minute.  Stir in a 14 oz can sweetened condensed milk and 2 teaspoons vanilla extract.  Fold in 3 cups sweetened shredded coconut.

Butter and flour a 10-inch spring-form pan.  Spread the batter evenly in the pan.  Top with the coconut topping and carefully Ready for the Ovenspread to make it even.  Bake on a sheet pan at 350 degrees for 1 hour, or until a toothpick comes out with just a few moist crumbs.  You may need to cover with foil if it is browning too quickly.

For the chocolate sauce, I doubled the recipe.  What can I say, I love chocolate.  For the original recipe, heat 1/3 cup heavy cream and 1/4 cup sugar in a small saucepan over medium heat until the sugar Chocolate Sauce Pre-Shotdissolves, and the mixture is close to boiling.  Pour the cream mixture over 4 oz chopped bittersweet chocolate and 2 tablespoons butter.  Make sure the mixture is in a heat-proof bowl.  Stir until smooth then add 2 teaspoons vanilla extract.  This is a delicious chocolate sauce, so don’t worry if you have leftovers.  To serve, slice the cake and pour the chocolate sauce on top!

If you’re thinking of something sweet and different for Easter, and you love coconut as much as I do, this is a great pick!  Give it a try this year, and way to go Martha…it’s a great recipe!Chocolate Sauce