Chocolate Bread Pudding with Rum Sauce I told you I’ve been on a comfort food kick, and here’s even more proof!
Between the coffee cake, cocoa and a few other test recipes I’ve been playing around with, I definitely need to up my workouts if I want to keep fitting into my clothes! I don’t know what I’m thinking having these temptations around, especially because I’m a sugar junkie who usually can’t stop myself. Bread pudding is by far one of my favorite desserts, and this one was definitely worth the extra calories.
This is another recipe from the fabulous PETA site. I printed this one up years ago and am so glad I finally got around to making it. Now, I should warn you that there were a couple things that I found confusing about this recipe, but I’ll be working on them the next time I make this. The main problem I found was that the rum sauce is more of a frosting than a sauce. Chocolate Bread Pudding with Rum SauceMakes 6 servings For the Pudding For the Rum Sauce Serve warm.
Be Sociable, Share! "Nutella" Pudding recipe from food52. Author Notes: Sometimes (actually pretty often) I eat Nutella out of the jar for breakfast.
I'll eat it in pretty much any form. I've seen recipes for Nutella panna cotta, but I generally like pudding better than panna cotta, so I thought I'd try to come up with a pudding recipe. After two recent failed attempts at Nutella fudge, I know that Nutella scorches easily and loses its taste when heated too much. So I thought I'd try with good bittersweet chocolate and hazelnuts instead -- a little more adult than Nutella, and less easy to scorch.
(less)Author Notes: Sometimes (actually pretty often) I eat Nutella out of the jar for breakfast. Food52 Review: Arathi had us at Nutella. Serves 8 1 1/2 cup whole hazelnuts 2 cups whole milk 1 cup half and half 1 vanilla bean 6 extra-large egg yolks 3 tablespoons cornstarch, sifted 1/2 cup sugar 1 large pinch salt 4 oz bittersweet chocolate, coarsely chopped 3 tablespoons butter Heat the oven to 350 degrees F. Quick Silken Tofu Chocolate Pudding Recipe. The Spring Equinox celebrates day and night of equal length (and in the Northern Hemisphere, we also celebrate the fact that now the days will be longer than the nights!)
This simple dessert combines light and dark in a way that can remind you of this special moment of the year. This is a luscious recipe that is dairy-free, too. 6 ounces semisweet chocolate chips 1 10-ounce packages firm silken (aseptic-packed) tofu 1 to 2 tablespoons brown sugar, honey, or brown rice syrup, or to taste Dash of nutmeg 1 banana, thinly sliced (optional) 1. Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat. 2. 3. Serves 6. Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte (Little, Brown, and Company, 1995). Healthy Vegan Chocolate Pudding. After the indulgence of the holidays, we may still want sweets, but we need to be mindful of our health and our waistlines.
This seemingly decadent dessert actually gets its sweetness from dates and figs rather than refined sugar, and it boasts a lot of luscious chocolate pleasure. INGREDIENTS 10 dates, pitted and cut into quarters 10 dried figs, cut into quarters (stems removed) 2 tablespoons unsweetened cocoa powder 2 tablespoons raw nut butter, such as almond, cashew, or peanut 1 teaspoon pure vanilla extract 1 1/2 to 2 cups water 1. In a blender or food processor, place the dates, figs, cocoa, nut butter, vanilla, and 1 cup of water and pulse until just beginning to blend. 2. Serves 5 to 6. Inspired by The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).