This weeks Tuesdays with Dorie was chosen by Lauren of Upper East Side Chronicle. She selected Dorie’s Four Star Chocolate Bread Pudding located on pages 410-411 in Baking: From My Home to Yours. For this weeks recipe I decided that I would only make one-third of the recipe. Of course I did this because bread pudding is my downfall, especially with raisins and a whiskey sauce
For this recipe I actually modified the recipe and the instructions a little. I soaked the raisins in Cointreau for 30 minutes to an hour to give them a slight orange flavor and who doesn’t like oranges and chocolate together. Also, any bread pudding that I have ever made I mixed everything together in a bowl and then let the bread soaked in it for 30 minutes. After the thirty minutes the mixtures is then poured into a buttered casserole dish and baked without a water bath.
The final product actually turned out really good. The bread pudding actually reminded me of the flavor of chocolate pudding. I served it with whiskey sauce and whipped cream.
Source: Debra F. Weber, Your Guide to French Cuisine
8 tbsp unsalted butter
1 cup confectioners’ sugar
1 egg, beaten
1/2 cup whiskey I used 1/4 cup
Melt the butter over low heat. When it is hot, but not colored, add the confectioners’ sugar and whisk constantly until thick. When it is very thick and hot, remove from the heat and whisk in the beaten egg until emulsified, about 2 minutes. Whisk in the bourbon and serve warm.