Okay, tell me you know what I’m talking about. That look when the cashier who’s checking your groceries picks up some unusual item you’re buying and reads the label – MEXICAN DRINKING CHOCOLATE – raises their eyebrows, and gives a little shrug. Sometimes they might even say, “What is this?”. “A citrus reamer”, you answer sheepishly. Yes, I’m thinking, I know it’s beyond your comprehension why someone might need two popover pans, but I do!
I’ve been tempted to mail order all my funky grocery items to avoid the scrutiny. But maybe it’s just my imagination. I didn’t have to buy anything too funky for this week’s Tuesdays with Dorie recipe, chosen by Lauren of A BAKING BLOG (aka upper east side chronicle). I actually made my own brioche, which I used to make some French Toast for breakfast this weekend, and to make this Four Star Chocolate Bread Pudding.
Bread pudding is one of those things I really like, but rarely make at home. This version was fairly quick to put together and you don’t have to refrigerate it overnight before baking like most bread puddings, it only has to sit for 30 minutes. I made a half recipe and used ramekins to make individual servings. No one could eat a whole one, though. I didn’t add the dried cherries, I just got in a hurry and forgot, but I think they would be fabulous in this and I will definitely add them next time.
Everyone at my dinner table enjoyed this, but I think I liked it more than anyone, what with bread being the main ingredient. This was a fun and delicious variation of bread pudding that I would make again. For the recipe, click on Lauren’s link above.