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            | Chocolate Orange Bread Pudding
This is one of my all-time favorite dessert recipes. It takes a lot of work and time, but it is most definitely worth it. Bread puddings have been around for centuries. This recipe nicely blends the concepts behind an old-fashioned bread pudding with some of our most famous modern taste combinations. Chocolate covered orange peel or orange slices can be found in many stores, especially around the holidays. You will get the best results if you bake the bread a day or two in advance. Sour Cream Chocolate Bread 1/2 cup butter 2 1/2 ounces high quality unsweetened chocolate 2 cups flour 2 teaspoons baking powder 2 large eggs 3/4 cup sugar 2 teaspoons vanilla extract 2/3 cup sour cream Preheat the oven to 350 degrees. Heavily grease a 9 X 3 loaf pan. Melt the butter and chocolate together in a microwave or on the stove top. Set aside to cool. Sift the flour, baking powder, and salt into a small bowl. Beat the eggs in a large bowl. Add the sugar and beat until well mixed. Beat in the vanilla and chocolate mixture. Stir in half of the flour mixture and mix well. Stir in the sour cream and blend well. Add in the rest of the flour and mix well. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean in the center. Cool the bread for 15 minutes in the pan, then remove and finish cooling on a wire rack. Wrap tightly in plastic wrap and store until twenty minutes before you are ready to prepare the pudding. Preheat the oven to 350 degrees. Cut the bread into 1 inch chunks and place on a lightly greased cookie sheet. Bake for 5 minutes, turn all the chunks around and bake for 5 minutes more. Set aside to cool. Orange Layer 4 cups chunked seedless orange segments 4 tablespoons grand marnier Toss the oranges with the grand marnier and let sit at room temperature for 3 hours. Custard Layer 4 large eggs 3/4 cup sugar 1/4 cup flour 2 cups heavy cream Beat the eggs in a medium bowl. Whisk in the sugar and flour until well blended. Slowly add the cream to the mixture while mixing constantly. Mix until the cream is incorporated and the mixture is very smooth. The Pudding Chocolate Sour Cream Cake Cubes Orange Layer Custard Layer Whipped Cream or Vanilla Ice Cream Chocolate covered oranges or orange peel Preheat the oven to 350 degrees (oven should already be hot from toasting the chocolate bread). Heavily grease and sugar a 1 1/2 quart souffle dish. Place a third of the bread cubes on the bottom of the dish. Pour half of the orange mixture on top. Top with a third of the custard. Place half of the remaining bread on top of the custard and top with the remaining oranges. Top with half of the remaining custard, and then the remaining bread. Top with the rest of the custard and place in the oven. Bake until the top is lightly browned and the custard has set, for about 90 minutes. Serve warm with whipped cream or ice cream and garnish with chocolate covered orange peel or orange slices. |
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