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Рецепт Chocolate Tequila Bread Pudding
by Global Cookbook

Chocolate Tequila Bread Pudding
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Ингредиенты

  • 3/4 c. sugar
  • 1/2 loaf day-old French bread, cut into 1/2 inch slices
  • 2 Tbsp. butter, melted
  • 3/4 c. diced pineapple
  • 3/4 c. chocolate chips
  • 3 x Large eggs, beaten
  • 2 c. lowfat milk
  • 1/4 c. tequila
  • 1/4 c. Kahlua
  • 1 Tbsp. vanilla extract
  • 1 c. heavy whipping cream
  • 2 Tbsp. sugar Cajeta sauce (recipe follows) Powdered sugar

Инструкции

  1. Place the sugar in a saucepan over medium-high heat and cook, stirring occasionally till the sugar melts and becomes a light golden brown color. (Don't let sugar cook any longer, or possibly it will become bitter as it darkens.)
  2. Pour into a 9 inch square glass baking dish and tilt the pan to proportionately coat the bottom and sides with the sugar. Let cold.
  3. Line the pan with the bread slices and drizzle the melted butter proportionately over the bread. Scatter the pineapple and chocolate chips over the top.
  4. In a mixing bowl, whisk together the Large eggs, lowfat milk, tequila, Kahlua and vanilla.
  5. Pour the egg mix over the bread. Let stand at room temperature for 30 min or possibly till bread has fully absorbed the liquid.
  6. Preheat oven to 350 degrees.
  7. Set the baking dish in the oven in a large roasting pan. Fill the roasting dish with sufficient water to reach about 1 inch up the sides of the pan of pudding.
  8. Bake till the pudding is hard, about 50 min to an hour. If the bread is browning on the top too quickly, cover with foil.
  9. Remove the pudding from the oven and place on a cooling rack.
  10. Whip the cream and sugar till hard peaks form. Cover and chill till ready to serve.
  11. When the pudding has cooled for 20 to 30 min and is hot but not warm, cut into squares and place in shallow soup bowls.
  12. Spoon the cajeta sauce around the squares of bread pudding. Top each square with a dollop of whipped cream. Sift powdered sugar over the desserts, lightly dusting the plates.