Monday, September 28, 2009

Dark Chocolate-Ginger Bread Pudding with Crushed Pepper-Clove Cream

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
3 eggs
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
crushed pepper
1/2 tsp. clove

Mix and use to top the bread pudding.

7 comments:

Rita said...

that sounds amazing! I love dishes that combine sweet and spicy flavors.

Nachos said...

WOW!!! Looks and sounds absolutely delicious!

brandi said...

holy crap, i'd pay for that recipe.

Mel Spillman artwork said...

you hit it brandi, "holy crap" that sounds divine:)

perfect spiced recipe for the fall season (my favorite time of year)

jek-a-go-go said...

oh my word! our (the a-go-gos) three favorite flavors....black pepper, ginger & chocolate? must make this!

Justin Fox Burks said...

Aw, y'all! How nice of you. I will be sure to put up the recipe on Saturday.

TW

Jamie Dougherty said...

This looks amazing! I was actually looking for a bread pudding recipe to make for my husband's birthday. Got it. Thanks!