My brother, Latta, loved bread pudding that our mom made for us– but it was year round, along with summer egg nog she made from our fresh farm eggs. Funny– we never had bread pudding or egg nog at Christmas, a tradition for other families, but I like that about mine. We didn’t have to wait for Thanksgiving or Christmas to have these luxury foods. Deprived in ways, never deprived in many. Bread pudding has been changed so many times, over and over again in the various ways of baking bread pudding nowadays. It’s become more and more of a popularity among chefs, in trendy cookbooks, at home, and a must on the menus in cafes and restaurants.
With the holidays here, I find myself missing my brother, my parents, living brothers; yes, even rascally Larry, that bro’ who tends to give me somewhat of a difficult time every now and then… every few years I see him (smile). I also miss my sister, the shopping and baking, hot tea together, cooking at home with Mother– It’s all a must for the holiday season. My father did as much baking and cooking, if not more, than everyone. He was a chef without the degree, and he cooked in the Navy. My favorite times?– all of us together in the kitchen, or when it was Christmas Eve and we were sent up to our beds for the night– I loved listening to my parents converse and happily cook together for our Christmas dinner for the next day… the desserts, the savory dishes, with the oldies Christmas carols on the radio. I kept awake much of the night listening to them, and it was the greatest comfort I had as a child, the night before Christmas. It made Christmas, that night, when they made everything just right.
Chocolate Chunk Bread Pudding with White Chocolate Brandy Sauce ~
~ adapted from Southern Living ~
Tear 1 pound day-old French bread into small pieces and place in a large bowl. I didn’t have enough French bread left so I used day-old pumpernickel to help make the full pound needed for this recipe. Add 3 1/2 cups whole milk to the bread, and 1 cup half-and-half milk. Let this stand for 10 minutes.
Combine together 4 lightly beaten eggs, 1 cup sugar, 2 tablespoons melted unsalted butter, 1 tablespoon vanilla, and 1/3 teaspoon salt. Add to the bread mixture and stir in to blend.
Choose good quality chocolate, any flavor– chop 8 ounces bittersweet. This one is dark with slivers of orange and almonds. Did you know that Lindt chocolates date back to 1845? I find it interesting where ingredients are made from, the era in which they came from, and the family history in each establishment of business. This is an excellent brand.
Stir in the chocolate and spoon all of it into a buttered 13″ x 9″ baking dish. Bake uncovered in a 325 degree oven for 55 minutes or until firm and lightly browned. Serve with White Chocolate Brandy Sauce drizzled all over it.
For the sauce to cover it with: Combine in a saucepan 1/2 cup unsalted butter, 1/2 cup sugar and 1/2 cup half-and-half. Bring to a boil over medium heat, stirring. Reduce heat and simmer 5 minutes. Remove from the heat and add 4 ounces white chocolate. Stir in 3 tablespoons brandy. I substituted the brandy with Irish whiskey, and it worked nicely.
Serve warm and enjoy.
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