Posts Tagged ‘Recipe’

The ChocolateDoctor’s White Chocolate-Strawberry Bellini

Monday, January 27th, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My White Chocolate-Strawberry Bellini is the Valentine’s Day breakfast beverage of champion lovers! The Bellini [behl-LEE-nee] was invented by Giuseppi Cipriani 1943 (in the middle of World War II) at the famous Harry’s Bar in Venice, Italy. It was named after a painter, Giovanni Bellini. Harry’s Bar has a little bit of Hemingway history and is definitely a place to visit when in Venice—it’s a legend.

Save a lot of time by making the white chocolate ganache well ahead of time. It has lots of uses and will keep in the refrigerator for a couple of months if you don’t use it all or steal tastes of it first.

Prep Time: 25 minutes
Cool Time: 2 hours
Ready In: 40 minutes
Yield: 4 bellinis

Ingredients:
For the White Chocolate Ganache:

2 cups heavy whipping cream
1/4 cup light corn syrup (Karo Syrup)
1/4 teaspoon table salt
1 pound Choclatique Snowy White Chocolate Pastilles
2 teaspoon pure vanilla extract

For the Bellini:
1/4 cup prepared white chocolate ganache
1/4 cup strawberry nectar, such as Kern’s
1 pint fresh strawberries
1 bottle Prosecco, Champagne or other sparkling wine

Directions:
For the White Chocolate Ganache:

  1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.

For the Bellini:

  1. Combine 1/4 cup of the ganache and strawberry nectar and stir until smooth.
  2. Finely dice half the strawberries, reserving the other half for garnishing.
  3. Spoon 2 tablespoons of the strawberry ganache mixture into the bottom of a champagne flute, then add 1 tablespoon of the diced strawberry.
  4. Slowly and carefully fill the glass with the Prosecco.

ChefSecret: Prosecco is an inexpensive dry Italian, sparkling white wine made from Glera grapes. The name is derived from the Italian village of Prosecco near Trieste, Italy. The grapes originated in Prosecco, but are now produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso. Prosecco is the main ingredient of the Bellini Cocktail and is a less-expensive substitute for Champagne.

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The ChocolateDoctor’s Spiced Buttermilk Pancakes With White Chocolate Cherry Topping

Friday, January 24th, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love my delicious spiced buttermilk pancakes when they’re dotted with lots of butter and soaked with real maple syrup. I can’t stand the taste of those artificial maple-flavored pancake syrups—it’s got to be the real thing or nothing. But I decided to dress them up for Valentine’s Day and give these buttermilk pancakes the Choclatique Kiss.

It starts and ends with Choclatique’s Snowy White Chocolate. You’ll discover pancakes that are so light and fluffy they’ll float off the plate. To give it that special touch I formed my pancakes in a 6-inch heart-shaped mold that I purchased at Sur la Table for about $9. It was a worthwhile purchase as I found other things to use it for in this Valentine’s Day collection of recipes. The extra special bonus was it is made in America… Gardena, California.

Instead of butter and syrup I topped these pancakes with a white chocolate-cherry ganache. Don’t let that word scare you away—it’s simply half and half, white chocolate and canned cherry pie filling. I purchased Comstock Cherry Pie Filling because it has the best ratio of cherries to sauce. I guarantee this morning recipe will pay big Valentine’s Day benefits for years to come. This recipe is also suitable for weekends and birthdays.

Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 40 minutes
Yield: 8 to 10 six-inch heart shaped pancakes

Ingredients:
For the Topping:

1 cup half and half
1 cup Choclatique White Chocolate Pastilles
1 can (21-ounces) cherry pie filling
1/2 cup granulated sugar
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt

For the Pancakes:
2 cups Bisquick Baking Mix (yes, it’s okay to use Bisquick; I do)
2 large eggs
1 cup buttermilk (see ChefSecret below)
1/4 cup milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Choclatique White Chocolate Curls

Directions:

  1. Combine the half and half and white chocolate in a microwave safe bowl. Microwave for 60 seconds and stir to combine completely. If needed, heat for additional 15 second bursts to achieve a perfectly smooth consistency.
  2. Add the cherry pie filling, sugar, lemon juice and salt to the white chocolate and stir until well combined. Cover and set aside.
  3. Combine the Bisquick, eggs, buttermilk, milk, sugar and spices in a mixing bowl and stir until just combined. The batter should be slightly lumpy.
  4. Brush a little butter on the hot griddle.
  5. On a griddle over medium heat, scoop 1/2 cup of the batter for each pancake (into the heart form if using) onto the griddle. When the batter starts to bubble on the top and the edges start to dry slightly flip the pancake and cook until golden brown.
  6. Finished pancakes can be kept in a warm oven until all the batter has been used.
  7. Microwave the cherry filling to your desired temperature and drizzle over your hot pancakes!

ChefSecret: Do not over mix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps in order to make really light and fluffy pancakes with lots of buttery flavor! If you don’t have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let it stand for a few minutes before you use it in the pancake batter.

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The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

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The ChocolateDoctor’s White Christmas Chocolate Mousse

Friday, December 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Irving Berlin wrote the lyrics and Bing Crosby first made it famous in the movie Holiday Inn. The song was almost cut because the studio thought it was too mushy—but better heads prevailed and thankfully, it didn’t wind up on the cutting room floor. Today, almost every child (and adult) seems to dream of a White Christmas. There is redemption and beauty with a fresh layer of snow that enhances the splendor of the winter season. Its beauty is peaceful as well as a refreshing scene to behold.

This Christmas, whether you live in Albany or Albuquerque, Las Vegas or Lancaster, you can enjoy a Choclatique White Christmas with my White Christmas Chocolate Mousse. This mousse recipe will have all your family and friends singing that very famous song.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 to 4 hours
Yield: Serves 6 to 8

Ingredients:
12 ounces Choclatique Snowy White Chocolate, chopped
1 cup of heavy whipping cream
2 teaspoons corn starch
1 teaspoon pure vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons Choclatique White Chocolate Curls, for garnish

Directions:

  1. In a medium sized sauce pan add the heavy cream and cornstarch, stir until smooth.
  2. Heat the cream to a low boil, stirring constantly, until the corn starch has thickened the cream.
  3. Remove from heat and add the vanilla extract and the chopped white chocolate.  Stir until smooth.
  4. Once the chocolate is melted, set aside to cool to room temperature.
  5. While the chocolate is cooling, add egg whites and cream of tartar to a mixing bowl.
  6. Whip the egg whites until just before soft peaks form.
  7. While still whipping the egg whites, sift in the sugar and whip until stiff peaks are formed.
  8. Fold the whipped egg whites into the cooled white chocolate mixture in thirds.
  9. Spoon into dessert dishes or leave in a glass bowl and refrigerate for 2-4 hours before serving.
  10. Top with white chocolate curls and garnish the plate with fresh berries.
  11. Eat, enjoy and sing!

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The ChocolateDoctor’s Frozen Chocolate Eggnog

Friday, December 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I really love this time of year in California where many people go to the beach on Christmas day. Yes, Christmas weather in Los Angeles can be in the 80’s. Eat you heart out Minneapolis!

This is beverage sort of like an eggnog Frappuccino—Eggnogaccino. It is made in a blender with my Basic Eggnog recipe  or even with the store-bought stuff you find around the holidays. It can be made with or without alcohol. It’s indulgent, great tasting, quick to make and loaded with chocolate flavor.

Prep Time: 5 Minutes
Yield: Makes one 16 ounce serving

Ingredients:
1 cup prepared eggnog (store-bought)
1 cup of ice
5 tablespoons Choclatique Dark Chocolate Drinking Mix
2 tablespoons chocolate liqueur, crème de cacao or light rum
2 ounces whipped cream, the aerosol can will do
1 teaspoon Choclatique Dark Chocolate Curls

Directions:

  1. Using a blender combine the prepared eggnog, ice, Dark Chocolate Drinking Mix and chocolate liqueur.
  2. Blend until smooth.
  3. Top of the frozen eggnog with whipped cream and garnish with chocolate curls over top.
  4. Serve immediately.

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The ChocolateDoctor’s Frozen Hot Chocolate Margarita

Friday, December 6th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Friday after 6 is happy hour time at Choclatique. That’s when our team goes out to celebrate the end of the work week and see how we can make it even better on Monday. Last Friday we decided to stay a little later and get some more things off our do lists.

We had some Choclatique Dark Drinking Chocolate left in the dispenser and a bottle of tequila nearby and decided to see if we could make them work together. We started with the tequila—a good tequila is slightly spicy with vanilla back notes—which goes well with chocolate. All we had left to do was add in the coffee-flavored Kahlua, fresh milk and orange liqueur and blend—this drink is crazy good. It’s a delicious way to finish the week with great co-workers and friends with adult chocolate fun.

Prep Time: 5 minutes
Blend Time: 40-45 seconds
Serves: 12 to 16

Ingredients:
1 tablespoon chocolate syrup
1 tablespoon Choclatique Chocolate Decoratifs
1 1/2 cups ice, crushed
1/2 cup whole milk, very cold
1/2 cup Choclatique Dark Drinking Chocolate mix
1 1/2 oz. tequila
1 oz. Kahlua
1/2 oz. Grand Marnier

Directions:

  1. In one small bowl, add sprinkles. In another, add the chocolate syrup.
  2. In a blender, combine the rest of the ice, milk, drinking chocolate mix, tequila, Kahula and Grand Marnier.
  3. Blend in until combined and frothy.
  4. Dip the rims of chilled glasses into the syrup first, then the sprinkles. Pour the blended drink into the glasses and serve.

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The ChocolateDoctor’s Chocolate Angel Food Cake

Wednesday, November 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Angel Food Cake is made with a large quantity of egg whites (usually the whites from about 11 to 13 eggs) without any shortening or leavening. Angel Food cake is thought to be a takeoff of a sponge cake or a Pennsylvania Dutch wedding cake. Indications are with the abundance of cake molds found in southeastern Pennsylvania, the angel food cake originated there in the early 1800s.

That said, some suspect the origins of Angel Food cake are very mysterious, all the more so since they seem to derive from the mysterious East. The theory is that a family who lived along the Atlantic Coast moved to a quiet place along the Hudson River and opened a boarding house. A friend presented one of the ladies of the family, who was remarkably skilled as a cake-baker, a recipe that had come to her from a friend in India. Sometime later, cake-baker of the family opened a bakery specializing in cakes, including the mysterious one from the East.

Prep Time: 15 minutes
Bake Time: 60 minutes
Cooling Time: 15 minutes
Total Time: 1 1/2 hours
Yield: Serves 8 to 10

Ingredients:
2 cups egg whites
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 1/4 cups granulated sugar
1 1/4 cups confectioners’ sugar
1 1/4 cups cake flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
1 1/4 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325º F.
  2. In a medium bowl, mix together the confectioners’ sugar, cake flour and cocoa. Sift together 3 times, and set aside.
  3. In a clean large bowl, whip the egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  4. Run a knife or spatula around the perimeter of the pan and through the batter one time to reduce any air pockets formed when filling the pan.
  5. Bake for about 1 hour, or until cake springs back when lightly touched.
  6. Remove from the tube pan and let cool completely.
  7. To serve, paint a plate with a little chocolate sauce and drizzle a little chocolate sauce over the top.

ChefSecret: Cream of tartar or potassium bitartrate (also known as potassium hydrogen tartrate) crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. In its ground powder form it is the perfect stabilizer for egg whites and whipped cream.

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The ChocolateDoctor’s Old Fashioned Chocolate Ginger Cookies With White Cream Fondant Icing

Friday, November 15th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Ginger cookies are such a delight around the holidays and these chocolate-ginger cookies are no exception! Home-baked ginger cookies were the rage in the 1950s and are making a comeback right now. The richness of the chocolate and the vibrancy of the exotic spices are extraordinary. If you’ve never had a chocolate and ginger cookie combination, it will quickly become one of your favorites. In fact, people who don’t even like ginger love these soft, cakey cookies. The white cream fondant icing is the perfect topping for these cookies. Call me the Ginger Bread Man!

Prep Time: 10 minutes
Chill Time: 1 hour
Baking Time: 9 to 10 minutes
Cooling Time: 10 minutes
Ready in: 1 hour 30 minutes
Yield: About 12 Cookies

Ingredients:
1/4 unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup black strap molasses
1 teaspoon baking soda
1/2 cup hot tap water
2 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

For the Cream Fondant Icing:
3/4 cup confectioner’s sugar
1/4 teaspoon pure vanilla extract
1 tablespoon whipping cream

Directions:
For the Cookies:

  1. Preheat the oven to 400º F.
  2. Prepare a baking sheet with parchment paper or very lightly grease the baking sheet.
  3. In a large mixing bowl, beat together the softened butter, sugar, egg, and molasses.
  4. Dissolve the baking soda in the hot water and add to the mixture.
  5. Add the flour, cocoa powder, salt, ginger, nutmeg, cloves and cinnamon and mix well.
  6. Cover the bowl with plastic wrap to chill the dough for at least one hour to let it rest.
  7. Drop 1/4 cup mounds of the chilled dough on the prepared baking sheet—spaced well apart to allow for spreading.
  8. Bake 7 to 8 minutes until they are set; when lightly touched with a finger almost no imprint remains. While they are still slightly warm, frost with Cream Fondant Icing.

For the Cream Fondant Icing:
Mix all the ingredients together and whip it until it is well blended.

ChefSecret: Remember, real butter makes the best cookies.

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The ChocolateDoctor’s Chocolate Dutch Baby Pancake

Friday, November 8th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My first introduction to Dutch Baby pancakes was the cover of Sunset Magazine years ago. It was the pretty cover shot that caught my attention. Within a week it was on the brunch menu at my Palm Grill Restaurant in Burlingame, California. It looked as good coming out of the kitchen as it did on the Sunset cover. The problem was the time it took to bake and the amount of oven space that was available. We got so many orders that it became a bottleneck in the kitchen. So now it is reserved for special guests at home. Dutch Baby Pancakes are not only for breakfast or brunch but are great for dessert as well, especially with the addition of Choclatique Chocolate.

Chocolate Dutch Baby Pancakes combine the light, eggyness of a popover with the tenderness of a crêpe. There is a secret to making it perfect every time. It is the combination of the light, thin batter and a piping hot skillet. When these two forces are in motion you get a giant, puffy pastry that begs to climb out of the pan. To be served immediately.

Prep Time: 15 min
Bake Time: 25 min
Yield: 1 pancake / 4 servings

Ingredients:
3/4 cup whole milk, room temperature
3 large eggs, room temperature
1/3 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 teaspoon coarse sea salt
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup granulated sugar
2 tablespoons unsalted butter
3 tablespoons powdered sugar, for dusting
Strawberries, Blackberries, Boysenberries or Choclatique Semi-Sweet Chocolate Mini Chips for serving, optional

Directions:

  1. Preheat an oven to 425º F for about 20 minutes before you are going to bake. It has to be a very hot oven.
  2. In a blender, combine the milk, eggs, flour, cocoa powder, salt, cinnamon, vanilla extract, almond extract and granulated sugar. Blend until well combined, about 1 minute.
  3. In a large cast-iron skillet or a non stick sauté pan, (I used a medium size paella pan), melt the butter in the oven until it just about to brown.
  4. Working quickly, pour the batter into the very hot skillet and immediately transfer back to the oven.
  5. Bake until puffed and set, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately with berries and or chocolate chips if desired.

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The ChocolateDoctor’s Chocolate Bread Pudding with Bourbon Pecan Sauce

Thursday, October 24th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bread pudding is a bread-based dessert popular in many countries’ cuisines. In other languages, its name is a translation of “bread pudding” or even just “pudding,” for example “pudín” or “budín” in Spanish.

There is no fixed recipe, but it is usually made using stale or left-over bread, and some combination of ingredients like milk, eggs, sugar or syrup to make custard, along with dried fruit and spices such as cinnamon, nutmeg, mace or vanilla. As you might expect, I prefer to add lots of Choclatique chocolate. The bread is soaked in the custard, mixed with the other ingredients and then baked.

It may be served with a sweet sauce of some sort, such as chocolate, whiskey, rum or caramel sauces, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, it is typically served with vanilla cream or ice cream.

Prep Time: 15 minutes
Bake Time: 45 minutes
Ready In: 60 minutes
Yield: 12 servings

Ingredients:
For the Sauce:

1 1/4 cups granulated sugar
1/2 cup water
1/4 cup light corn syrup (Karo)
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon

For the Pudding:
2 cups whole milk
2 cups heavy whipping cream
1 cup granulated sugar
8 ounce Choclatique Private Reserve Dark Chocolate
8 large eggs
1 tablespoon pure vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Directions:
To Make the Sauce:

  1. In a heavy large saucepan stir 1 1/4 cups sugar and water over medium heat until sugar dissolves.
  2. Mix in the corn syrup and lemon juice. Increase the heat and boil without stirring until syrup turns deep amber brushing down sides of the pan with wet pastry brush and swirling the pan occasionally.
  3. Remove from the heat and pour in 1 1/4 cups cream (Be Careful—The Mixture Will Bubble Up).
  4. Stir over low heat until the caramel is melted and smooth.
  5. Increase the heat and boil until the sauce is reduced to about 1 2/3 cups, stirring often, about 4 minutes.
  6. Remove from heat; mix in pecans and bourbon; set aside.

To Make the Pudding:

  1. Preheat oven to 350º F.
  2. Combine the milk, 2 cups of cream and 1 cup of sugar in a medium saucepan over medium high heat, stir until the sugar dissolves and the mixture comes to boil. Remove from heat, add the chocolate; stir until smooth. Let the mixture cool for about 5 minutes.
  3. In large bowl beat the eggs with the vanilla extract to blend. Gradually whisk in cooled chocolate mixture.
  4. Add the bread cubes and let them stand until bread absorbs some of the custard, stirring occasionally, about 60 minutes. Transfer mixture to a 13 x 9 x 2-inch glass baking dish. Cover with foil.
  5. Bake until set in center, about 45 minutes.
  6. Remove the foil to lightly brown the top; no more than 5 minutes. Remove from the oven and cool on a wire rack.
  7. Serve pudding warm or at room temperature with warm sauce.

ChefSecret: For the bread I like to use stale challah (Jewish egg bread), brioche (French egg bread) or even King’s Hawaiian Bread with the crusts removed. In a pinch you can use stale French bread also remembering to remove the crust. Using stale bread give the pudding a little more texture and bite.

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