1 Qt Heavy Cream
3 Whole Eggs
¾ c Granulated Sugar
1/3 c Amaretto
16 oz Sourdough Bread (day old preferred)
4 oz Chocolate Ganache (refer to sub recipe)
1 2/3 c White Chocolate Shavings
¼ c Cocoa Powder
2½ oz Bittersweet Chocolate
¼ c Heavy Cream
Chocolate Silk Bread Pudding Topping
2 7/8 oz Almond Slices
3 5/8 oz Amaretto
2½ oz Brown Sugar
¾ lb Butter
1½ oz Water
Make the Chocolate Ganache:
Shave the chocolate and place into a bowl and set aside. Heat the cream to scalding, remove from heat and pour over chocolate and stir with a spoon until chocolate is completely melted. [Note: If the chocolate is not completely melted, place the bowl over a warm water bath and stir until chocolate melts. Keep stirring after taking bowl out of water bath to cool.] Set the chocolate ganache aside, along with the cocoa powder and white chocolate shavings.
Prepare the Bread Pudding:
In a 2 quart mixing bowl, combine sugar, eggs, heavy cream and amaretto together and mix well. Tear the sourdough bread into small pieces and then add the bread to the liquid and mix until the liquid is absorbed. Fold in the white chocolate. Divide the bread mixture into two equal parts. To one part, fold in
the ganache and cocoa powder.
Assemble the Bread Pudding:
Line a 10″ cake pan with parchment paper.
To make the first layer:
Fill a 1 cup measuring cup half full with the white chocolate mixture – put directly in the center of the pan.
Fill the measuring cup half full with the white chocolate mixture – put it at the 12 o’clock position, another half cup at 3 o’clock, again at 6 o’clock and also at 9 o’clock. Fill the measuring cup half full with the dark chocolate mixture continue to put half cups in between the white chocolate sections. Gently pat the mixture to fill in the gaps.
To Make the Second Layer:
Follow the above procedure, but put the dark chocolate over the white chocolate. Tap the pan on the counter to evenly distribute the bread pudding in the pan. Place the cake pan in a water bath – do not let water go on top of the bread pudding, and do not let water evaporate completely while in the process of baking. Bake at 350 degrees for 1 to 1-1/2 hours or until bread feels firm. Remove from the oven and let rest for 10 to 15 minutes. Cut into desired portions and serve warm with the topping.
Prepare the Almond Topping while the Bread Pudding is Baking:
Sauté the almonds in butter. Combine all ingredients. Drizzle over the bread pudding. Serve and enjoy!
Yield: One 10″ cake.