Whole wheat chocolate bread pudding with rum custard sauce
Instructions:
-
White bread is not the only type used in bread puddings. A deft combination of grainy whole wheat bread, chocolate, rich cream, and eggs proves that country-style desserts need not be monotonous.
- 1 cup heavy cream;
- 3 ounces (5 squares) semisweet chocolate;
- 6 tablespoons sugar;
- 2 eggs, separated, plus 2 egg whites;
- 1⁄4 cup butter;
- 1 teaspoon vanilla;
- 4 slices homemade-style whole wheat bread, crumbled;
- Rum Custard Sauce
- Preheat oven to 350 F. Butter a 1-quart souffle dish and dust with 1 tablespoon sugar.
- In a medium saucepan, bring the cream to a simmer. Add the chocolate and stir until the chocolate is melted. Remove from the heat. With an electric mixer, beat in 2 tablespoons sugar and the egg yolks. Add the butter and vanilla and mix until smooth. In a large bowl, combine the bread crumbs and the chocolate mixture. In a separate bowl, beat the egg whites until foamy. Gradually beat in the remaining 4 tablespoons sugar and beat until whites are glossy and stiff. Stir a little of the whites into the chocolate mixture, then fold in the remaining whites until the mixture is marbelized (don't completely mix). Turn into the prepared souffle dish. Set the filled dish in a larger pan and add enough hot water to the larger pan to come halfway up the sides of the souffle dish. Bake 45 minutes, or until the pudding is set. Remove from the oven and let stand 10 minutes, then invert onto a serving platter. Serve warm, cut into wedges, with the Rum Custard Sauce
.