Tuesday, April 21, 2009

Bringing a 4 Star Dessert up to 5!

Tuesdays with Dorie is here, and this week's choice was made by Lauren of

Upper East Side Cronicle.

She chose on of my favorites..... Bread Pudding. But, not only is it just Bread Pudding, it is Chocolate Bread Pudding taken up a notch. I have made Bread Pudding a lot, it is a very New England dessert. So when this Four Star Dessert was chosen, I thought why not show how to bring it up to restaurant 5 Star quality.

I added in Almond extract, toasted coconut, and finished with a drizzle of caramel sauce. Then garnished with a vanilla flavored whip topping, toasted coconut, and shaved chocolate.

Creamy and a little crunchy, and of course a little added to the hips. But, to combat that I only use 2 percent milk, no cream, and bring the eggs to 5 whole only. So don't be afraid to try this one. You can even put it in the fridge overnight, and baked when ready the next day. You can check out Dorie's recipe Here!

It is delicious warm!

We give this 5 glasses of milk,
for udder Goodness!

7 Others Say::

Saucy said...

Eeek! That looks scrumptious, and I'm not even a bread pudding gal!

I sent you an email, you're in for a treat!

Anonymous said...

This looks and sounds fantastic with the changes you made!

chocolatechic said...

Caramel sauce!

Sounds divine!

Leslie said...

Wow, and I thought it was good as plain old chocolate bread pudding! You took this to a whole new level! So glad to know it can be made with reduced fat milk and no cream. Well done!!

Hindy said...

Crunchy is exactly what this dish needed. Well done! Your photo's beautiful.

Pamela said...

Yup...it looks like a winner, that's for sure! I wasn't crazy about mine, but I would LOVE some of yours!! Cute pic of your little one, too.

Amanda said...

I really enjoyed this, especially warmed up with chocolate syrup or cream anglaise!