CAPIROTADA - chocolate bread pudding
Apr. 11, 2012 7:57 pm
Updated: Apr. 13, 2012 10:07 pm
I've warned you more than once, that this is a very involved recipe... and TRUST me, after making it yesterday, even I had underestimated it! Don't get me wrong, it's sinfully tastey, but I can only hope that next time I remember my own advice, which
will follow the recipe and it's directions!
5 ozs milk chocolate chips
3 ozs semi sweet chocolate squares
4 egg yolks
2-1/2 C sugar, divided
1 T vanilla
2-1/2 C heavy whipping cream
3 C whole milk
1/2 C unsweetened cocoa powder
1-1/4 loaves French bread, crusts removed and cubed
Melt chocolate in the top of a double boiler (not allowing water to touch bottom of "upper" pan or bowl.
Whip eggs and yolks until pale yellow.
Add 1-1/2 C sugar to eggs, and mix until sugar dissolves.
Add vanilla, and mix to blend.
While eggs are whipping, heat the cream in a small saucepan and let it simmer.
Slowly add cream to the egg mixture. Whisk the melted chocolate into the egg/cream mixture.
Place a large bowl into a larger bowl of ice. Pour the mixture into the bowl, and set aside.
Combine milk, cocoa, the remaining 1 C of sugar, in a large heavy saucpan, and heat until the sugar/cocoa dissolve completely.
Cut the bread into cubes and mix them into the mixture, stirring until the bread is completely soaked.
Add to this the milk mixture, and stir to blend.
Line a 4 inch deep 6x8 casserole with foil.
Pour mixture into casserole, and cover with additional foil.
Place the casserole into a larger pan, filled half way with hot water.
Bake this at 350F for 3 hours.
Cool, and then refrigerate for 4 hours before serving.
CrazyCook's words of advice:
First off, do as much prep as you can ahead of time. Measure all of your ingredients ahead of time. If you're like me, and have only two saucepans, don't use one larger than needed, until you know what you're dealing with. My largest mixing bowls were not
big enough! I ended up pulling out my large stockpot to mix the whole mess together! (An average Dutch Oven may have worked.) Next time, I might just cut the recipe in half... this is "supposed" to be a restaraunt recipe, and would be easier to handle at
half a batch. I also don't see the need to use foil in the baking steps of this recipe, especially as I used two casseroles each with glass covers. Spray a little non-stick maybe, but why the foil? Other than the fact that it took hours from beginning to
putting the darn cassseroles into the oven, and then another 3 hours cook time, I give this thumbs up, and will make it again... well HALF a batch, again! I also thought it was a bit sloppy before going into the oven, I might just add a little more bread...
I'd love any feedback if you make this, just to see how far "off" I am!
Oh, and dinner this evening was a quiche... I used the four leftover egg whites, and one whole egg, plus some ham, veggies, and cheese. What a great way to use up egg whites, when you refuse to eat an "egg white omelet!"
Be happy, be healthy, be crazy!