It has been one chilly winter here in the Finger Lakes, so we are warming up this Valentine’s weekend with the Seneca Lake Wine Trail Event: Chocolate and Wine. In the Tasting Room we are serving up some of our warm Chocolate Bread Pudding topped with creme anglaise and paired with our port-style Hellbender. For those of you who are unable to make it to the Tasting Room we are posting our recipe here.
Chocolate Bread Pudding
12 cups 1 inch crustless french bread
1/2 cup unsalted butter, melted
3 1/2 cups half and half
2 cups heavy cream
2 cups granulated sugar
8 large egg yolks
1 tbsp vanilla extract
1/2 cup coffee liqueur
8 oz unsweetened chocolate, chopped
Butter a 8 x 13in pan. Place bread in large bowl and drizzle
with butter. Mix with hands to coat well. Place coated bread in
Bring half and half,cream and liqueur just to a simmer in
heavy saucepan. Remove from heat. Add chocolate and vanilla. Whisk
until melted and smooth.
Whisk sugar and yolks in another bowl to
blend. Whisk chocolate mixture into sugar mixture. Pour blended
mixture over bread.
Cover with plastic and let stand at least one hour
(not all liquid will be absorbed). Refrigerate.
Preheat oven to 350. Bake pudding until just set in center (center may
move slightly when dish is shaken), about 45 minutes.
Serve warm or at room temperature. Serves 10 to 12.
Pair with Hellbender for a lovely end to your meal.