- 1 pound or 4 1/2 cups stale bread coarsely/meduim crumbled
(can be brioche, corn bread, or challah - whatever you have on hand)
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 cups of 3400 Phinney Bread & Chocolate, broken
- 2 ounces cocoa nibs
- 1/2 teaspoon coarse black pepper
- 2 large eggs + 2 additional egg yolks
- 2 cups milk
- 1 tablespoon vanilla extract
Break up bread into rough chunks by hand. Bring cream to a boil with sugar and salt, stirring constantly. Remove from heat, then stir in the chocolate until melted.
Whisk eggs and yolks in separate bowl, then add milk and vanilla extract. Combine egg mixture with chocolate liquid, black pepper and nibs. Stir in bread chunks and pour mixture into generously buttered, 2-quart baking dish. Refrigerate pudding for 2 hours, gently stirring and pressing the bread down into the liquid every now and then.
Make a water bath: Place the pudding dish inside a larger dish in oven and fill outer pan with an inch of water, taking care not to get any water into the pudding. Bake at 350 degrees for about 1 hour or until center is firm to the touch. Remove from oven and water bath. Let pudding cool for 30 minutes.
This pudding can be covered and refrigerated for several days, then reheated in the microwave or oven. Serve it with the Naughty Liquor Sauce and freshly whipped cream.
Naughty Liquor Sauce…
1 stick (8 tablespoons) unsalted butter
1 cup sugar
1/4 cup Kahlua ( dark rum or amaretto are good alternatives)
2 tablespoons water
1/4 teaspoon salt
1 large egg
In a heavy-bottomed saucepan, melt butter over low heat. Stir in the sugar, hooch, water, and salt. Cook, stirring constantly, until sugar is completely dissolved and the mixture is cohesive and well blended. Remove from heat and set aside.
Whisk egg until it’s frothy, then whisk it with gusto into the hot sugar and liquor. Cook sauce over medium heat, stirring gently until it’s simmering. Cook until it thickens (approximately 1 minute). If there are any little lumps, just push the sauce through a strainer.
This sauce will keep for several days in the refrigerator and can be reheated on the stovetop or in a microwave.