by drbabs
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Expand1 cup sugar, divided Ask a question about this ingredient
4 eggs, separated Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1/2 cup mascarpone cheese, room temperature Ask a question about this ingredient
3 tablespoons dark rum Ask a question about this ingredient
1/2 teaspoon cocoa powder Ask a question about this ingredient
1/2 cup very hot water Ask a question about this ingredient
1/2 teaspoon instant espresso powder Ask a question about this ingredient
1 loaf day old light French or Italian bread, heavy crusts removed, cut into cubes (about 5 cups) Ask a question about this ingredient
Butter a 9 X 12 baking dish and preheat oven to 350.
Ask a question about this stepWhisk together egg yolks, mascarpone, 1/2 cup sugar, and rum and cocoa powder. Dissolve espresso powder in hot water. Pour both over bread cubes and mix to combine well. Set aside.
Ask a question about this stepIn stand mixer fitted with whisk attachment, beat egg whites with pinch of salt. Add the other 1/2 cup sugar a little at a time, until meringue is shiny white and stiff peaks form. Gently fold meringue into bread mixture until thoroughly incorporated.
Ask a question about this stepPut egg-bread mixture into baking dish, smooth top, and bake for 25-30 minutes. The top will be light brown and crusty and the center will be moist but not runny.
Ask a question about this step1 1/2 cup heavy cream Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
1 teaspoon instant espresso powder Ask a question about this ingredient
1 teaspoon cocoa powder Ask a question about this ingredient
1/4 cup dark rum Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
bittersweet chocolate, grated Ask a question about this ingredient
Bring heavy cream to boil, add coffee and cocoa powders, and whisk till blended, cooking for about 30 seconds, while being careful not to burn cream.
Ask a question about this stepAdd rum and sugar, whisk together, and set aside to cool slightly.
Ask a question about this stepTo serve, pour some of the cream sauce in a dish and top with a square of bread pudding. Grate chocolate over the top.
Ask a question about this stepThanks! It's best the same day--still tastes good later, but the meringue melts into the rest of the bread pudding.
I do have FRESH--and have given it as gifts as well! I took classes from the chef when I stayed there--really great. Austin is a lot of fun-- we're actually thinking about moving there in the next couple of years.
This sounds so wonderful ... combines two of my favorite desserts! And seriously - growing up in NOLA with a brother who works at Commander's? What a great enviornment! I hope you have more to share from the city and the restaurant!!!
Thanks--it was good! Both of yours sound wonderful, too. I'm an equal fan of Austin--I have family there so we go frequently, and one of my most favorite trips was when we spent 3 nights at Lake Austin Spa. (I think i'm the only person who goes on a spa vacation and gains weight--the food was fabulous.)
Do you have the cookbook FRESH from the Spa? It's excellent! Have never been to the spa but took a couple classes from the chef - he teaches at Central market every few months ... it's a lot of fun (demo only no hands on) maybe you could fit one in on your next trip!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Lovely, lovely recipe. Definitely on the "must try" list. ;o)