The Bread Pudding Flood of 2013.

  • The Bread Pudding Flood of 2013

    One minute I was on top of the world… giddy with excitement over a new and sure-to-be-successful recipe.

    Next thing I knew, the tide was rising.

    My baby bread puddings were capsizing.  Drowning in the very sinful batter of cream and sugar and Frangelico and vanilla that made it so special to begin with.

    For the record, this recipe for Hazelnut Brioche Bread Pudding with Chocolate Cake Chunks is magical.  It takes cubes of brioche bread, chunks of (my most favorite-ist) chocolate cake, cream, sugar, Frangelico and hazelnuts and creates something that I can’t even describe.  At first glance the photo above doesn’t even look that disaster-like, does it?  Yeah well, look closer.  See the sea of baked custard underneath the individual puddings?  The magic of the toasted hazelnut and brioche crust over top of the desserts distracted you.  But the baked goo is there.  Cementing the puddings to the baking pan.

    (What happened, you might wonder?  So I wiped the custardy bottoms off the fancy muffin cups and served them anyway, without any explanation as to why they were so sticky and soggified.  No one asked.  I’m sure they didn’t have the nerve to.  At least the taste made up for where the presentation was… lacking.)

     

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    August 31st, 2013 | More Sweets Please | No Comments | Tags:

Leave a Reply

* Name, Email, and Comment are Required