The Wife LOVES bread pudding, and yesterday, she decided to make it in a new and strange way. Ghiardhelli chocolate and Dutch process cocoa powder + candied ginger and ginger powder = a whole lot of flavor. She kept the rum and the (golden) raisins. It boasts the mark of an excellent dessert: all gone in less than 24 hours.
The spiced cream (we used Oikos fat-free Greek yogurt with honey) was enlivened by the weird addition of crushed pepper and clove since we were out of her first choice, cayenne. I'll see if I can't get her to give us the recipe.
Here it is!
One loaf of crusty bread, ripped into small pieces
1 cup milk or cream
2 tsp. vanilla
2 tbsp. rum
1/4 cup Dutch-process cocoa powder
3 squares melted chocolate and 2 tbsp. butter (cooled)
1/2 tbsp. ginger powder
2 pieces candied ginger, chopped
Whisk wet ingredients and cocoa powder together. Add chocolate and butter mixture and gingers. Pour over the bread and mix until coated. Pour this into a buttered pan and bake at 350 degrees for 30-40 minutes.
For the cream:
1 container of Oikos Greek yogurt with honey
1 tbsp. raw sugar
1 tsp. vanilla
1/2 tsp. clove
Mix and use to top the bread pudding.