Tuesday, February 18, 2020

      Chocolate Bread Pudding with 
         Macadamia Caramel Sauce


As a kid I could not get enough bread pudding. As I got older, it seems I kind of forgot about it. The other day one of my co-workers made some for the cook crew at work. It was so good and brought back so many memories. I looked for some of my moms old recipes and found this. I hope it brings back some memories for you.



6 cups style Texas toast, diced
3 cups chocolate milk
1½ cups sugar
½ cup unsweetened cocoa
1¼ teaspoons ground cinnamon
3 eggs whites, large
2 eggs, large
3 tablespoons butter, melted
1 tablespoon + 2 teaspoons vanilla
2¼ teaspoons Rum extract



In a large mixing bowl, place the bread cubes. Pour the chocolate milk over bread cubes; stir and mash until the bread is well soaked. Bread should be very moist but not soggy. If needed, you can add a little more chocolate milk a tablespoon at a time. In a small mixing bowl, combine the sugar, cocos, and cinnamon. In a medium mixing bowl whisk the egg whites, eggs, butter and vanilla, Rum extract.  Add sugar mixture and mix well. Add the egg mixture to the bread mixture. Gently stir until combined. Let mixture set for 30 minutes. Cut a 10½" piece of aluminum foil. Grease a 10" Dutch oven. Pour mixture in Dutch oven and place foil over mixture. Place oven over 7 charcoals, cover with lid with 13 charcoals bake 30 minutes. Remove foil and place lid back on Dutch oven and bake for 10 to 15 minutes more until almost set in center. Remove all charcoals, bottom and top. lat set for 10 to 15 minutes. Serve in bowls with Macadamia Caramel Sauce over top.



          
            Macadamia Carmel Sauce


4 cups sugar
1 cup water
1 2/3 cups heavy cream
3 sticks unsweetened butter, cut in to small pieces 
2 teaspoons vanilla
1 teaspoon Rum extract
2 cups chopped toasted macadamia nuts
1 teaspoon sea salt


This can be done in a 12" skillet or Dutch oven.
 In ether skillet or Dutch oven combine the sugar and water and place over 10 or 11 charcoals and bring to a boil. As the sugar milts, stir constantly just until the sugar completely dissolves. From that point on do not stir the mixture. Cook the sugar syrup until it is a deep amber color. Remove from heat, Pour the cream into the syrup, it will immediately bubble up and ( be careful. it can spatter and is very hot ) As soon as you finish pouring in the cream, add the pieces of butter, vanilla and Rum extract. Stir the mixture until you have a smooth sauce, then stir in the nuts and salt. serve over bread pudding.
You can use this sauce over ice cream, pancakes or even pop corn.        
 
      

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