Feb 14

happy valentines! hmm i didn't do much this week. just some desserts. hey, that's okay. sometimes its all right to get your bread from the store (hey great harvest!). still, i plan to make much better this week, what with mardi gras and valentine's and all. i have great, great plans.


caramel cake. ok so i know the icing doesn't look AMAZING, but believe me it tasted right! i need to do some icing studies, i've been having bad luck the last couple tries it keeps melting and separating. but it sure tastes good.


happy birthday to mom cake! it was a caramel mud cake with a cocoa swirl, and a salted caramel frosting. it really did taste good.


and YES those are dixie plates!


the only other thing i made this week was a bread pudding to use up some of that old brioche. yum they are comforting, aren't they? with a little milk poured over the top.

so even though the caramel cake was the big thing o' the week, i am going to do the bread pudding recipe here because it turned out well, looking nicer i guess. although i maintain...the caramel cake TASTED great :)

so here it is:

Chocolate Bread & Butter Pudding (from Cookshelf Chocolate)

8 oz stale brioche
1 T butter
1 3/4 oz dark chocolate chips
1 egg
2 egg yolks
4 T superfine sugar
15 oz can light evaporated milk

1. Cut the brioche into thin slices. Lightly butter one side of each slice.
2. Place a layer of brioche, butter side down, in the bottom of a shallow, ovenproof dish. Sprinkle a few chocolate chips over the top.
3. Continue layering the brioche and chocolate chips, finishing with a layer of bread on top.
4. Beat together the egg, egg yolks, and sugar until well combined. Heat the milk in a small saucepan until it just begins to simmer. Gradually add it to the egg mixture, beating well.
5. Pour the custard over the pudding and let stand for 5 minutes. Press the brioche down into the milk.
6. Place in a roasting pan and fill with boiling water to come halfway up the side of the dish (aka a bain marie).
7. Bake in a preheated oven at 350 for 30 minutes, or until custard has set. Take from oven and sprinkle slightly with powdered sugar. Let cool for 5 minutes before serving.

2 comments:

minisuperbias said...

Perhaps too much liquid, or over beating? I think those are the things I usually do that cause separated frostings :P It does sound good, though!

a. maren said...

hm maybe the overbeating...i made the frosting the night before, a double batch to split between the cake and some cupcakes i took to a little boutique. it was lovely and fluffy when i first made it, but then came all apart. so i beat it some more, which maybe didn't help. but why did it fall apart in the first place???