Feast your eyes on Duff Goldman's Warm Bread Pudding with Hot
Fudge Sauce |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
In addition to being a baking artist, Duff Goldman has been a
strong advocate for No Kid Hungry and ending childhood hunger. This
month we offer one of his special confections - Warm Bread
Pudding with Hot Fudge Sauce. It's a comforting dessert for the
chilly days ahead.
Bread Pudding with Fudge Sauce
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Warm Bread Pudding with Hot Fudge Sauce
By Duff Goldman
Makes one 9" x 13" baking dish
Bread Pudding Ingredients:
*
1 pound of stale bread like brioche or
challah, sliced into 3/4" cubes
*
1/2 cup butter
*
1 1/2 cups cream
*
1 1/2 cups milk
*
2/3 cup light brown sugar
*
1/3 cup granulated sugar
*
1 tablespoon vanilla extract
*
4 eggs
*
1 teaspoon salt
*
2 1/2 teaspoons cinnamon
*
1 1/4 teaspoons nutmeg
*
1 1/4 teaspoons cloves
Fudge Sauce Ingredients:
Note: you can serve this warm, or make it the day ahead and serve it
cooled!
Makes 2 cups
*
1 cup + 2 tablespoons granulated
sugar
*
3/4 cup milk
*
1 cup butter
*
1 1/2 teaspoons vanilla extract
*
Pinch of salt
*
1 cup cocoa powder
Method for Bread Pudding:
1.
Preheat the oven to 375F.
2.
Slice bread into 3/4 inch slices. (If
you don't have a stale loaf, slice the cubes a day before you
plan on making the pudding and leave out on the counter).
3.
Butter your 9" x 13" baking dish. Fill
the dish with the cubed bread until just below the brim. Set aside.
4.
Combine the butter, cream, and milk in
a pot and place over low to medium heat. Let the butter melt
completely, then take the pot off the heat.
5.
As the butter melts into the cream
mixture, combine the light brown sugar, granulated sugar, vanilla
extract, eggs, salt, and spices into a large heatproof bowl. Whisk the
ingredients together until the eggs are completely combined.
6.
Temper the sugary egg mixture with the
warmed butter mixture. Using a ladle or metal measuring cup, slowly
whisk in the warmed butter mixture into the sugary egg mixture. Go
slowly at first until the bowl feels warm on the outside, then finish
adding the warmed butter mixture. Whisk until all of the ingredients
are combined.
7.
Using a ladle or liquid measuring cup,
pour the pudding mixture over the ramekins, filling each until just
below the brim. Make sure to continue to whisk the pudding mixture as
you pour them into the baking dish as the spices will settle to the
bottom!
8.
Bake in the oven for 20-25 minutes
until the bread pudding is just set: the bread on top should be
slightly crispy and browned.
9.
Take out of the oven and let cool
slightly. Remove the bread pudding from the oven and let cool
slightly. Cut into squares and serve with a big ol' scoop of vanilla
(or any other flavor you'd like) and drizzle the fudge sauce on
top!
Method for Fudge Sauce:
1.
In a large pot, combine the granulated
sugar, milk, butter, vanilla extract, and salt, place mixture over low
to medium heat. Let the butter melt completely and take off the
burner.
2.
In a bowl, sift the cocoa powder,
making sure there are no large chunks.
3.
Once butter has melted, add the sifted
cocoa powder to the pot. Using an immersion blender, or a whisk,
combine the ingredients until you see no cocoa powder globs.
4.
Serve warm and drizzle on top of your
bread puddings, or make a day ahead!
Meet Duff Goldman
No Kid Hungry champion
Duff Goldman is a chef and artist known for his
dazzling, creative approach to food and his awesome
stories describing the simple science of baking. Duff
starred on the hit Food Network show Ace of Cakes, set
in his original shop, Charm City Cakes. He now has cake
studios in Baltimore and Los Angeles. You can watch
Duff bake and decorate on Food Network's Duff
Takes the Cake and mentor bakers on Kids Baking
Duff Championship. Duff believes we can discover our inner
Goldman creativity and celebrate with each other through the
fun of baking!
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