This week’s Tuesdays With Dorie recipe was Four Star Chocolate Bread Pudding. I discovered I liked bread pudding several birthdays ago when I was presented with a serving with a candle in it (the restaurant didn’t have cake). My favorite bread pudding is from Tartine, the seminal San Francisco bakery. They make it with brioche and top it with seasonal fruit, and serve such a generous portion that it lasts several days. The Tartine cookbook has the recipe, but I’ve never attempted it, so I was pleased that bread pudding was selected as a TWD recipe so I’d finally get around to making it. (I’ve actually never made anything from the Tartine cookbook, but it has gorgeous photos!)
After last week’s debacle with barely getting my post up before the stroke of midnight on Wednesday, I decided to make my bread pudding on Friday evening. I made a third of a recipe – can’t trust myself around bread pudding – which fit perfectly into four ramekins. I didn’t deviate from the original recipe much; though I used 1% milk instead of whole since that’s what I had, and I added a little bit of brandy to the custard mixture to deepen the flavor. I also forgot to add an egg, but that wasn’t intentional (I did remember the egg yolks). Since it is requisite for all TWD bakers to have cream (and chocolate and eggs) in their refrigerator this month, I whipped up a little to top the bread pudding with and it was fabulous.
I gave this recipe a 7.5 (which doesn’t quite translate to four stars) for Deliciousness and a 3 for Effort, giving it an EDR of 2.5. Many thanks to Lauren of Upper East Side Chronicle for finally motivating me to make bread pudding. You can find the recipe on Lauren's site, and as always, check out the TWD site to see what the other bakers thought of it.