In complementing Kristy's post, I have a decadent dessert recipe that pairs great with Guinness to share that is perfect for your St. Patrick's Day celebration. Even if you're not into corned beef and cabbage, this dessert is sure to make dinner celebratory and memorable!
Dark Chocolate Bread Pudding
Ingredients
2 ounces semisweet dark chocolate
1/2 cup half-and-half cream
1 egg
2/3 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed and cut into cubes (about 3 cups)
Confectioners' sugar, optional
Preparation
Melt chocolate on a double boiler over low heat until smooth; set aside.
In a large bowl, beat egg. Add sugar, milk, vanilla and salt; mix well. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. Spoon into two greased 2-cup souffle dishes. Bake at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean.
If desired, sprinkle with confectioners' sugar and serve with vanilla ice cream. Yield: 2 servings.
Tip:
Add 1/4 cup Kahlua or 1/4 cup brandy
Add the Kaluah or Brandy to the egg, sugar, vanilla, melted chocolate and whisk together
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