Introducing Tasty Tuesdays

May 19, 2009

I love food.  I love the way various ingredients come together to make a culinary piece of art.  Initially, while I loved food, I did not enjoy cooking myself.  Until recently.  Now I find the art of cooking enjoyable and even, at times, relaxing.  A few months back my friend Rachel started posting some of her family’s favorite recipes on her blog to share with her blog readers.  Rachel and I used to cook a meal for our husbands together back when we were in grad school at A&M, so this element of her blog helps me feel like we’re cooking together again.  Following in her footsteps, I have decided to have a weekly installment of our favorite recipes and term it “Tasty Tuesdays”. 

The first installment of Tasty Tuesdays will be a Mocha Bread Pudding.  

I found this recipe in the Nordstrom Flavors Cookbook and it has become a staple for when we are asked to bring dessert to a dinner party.  It’s really simple to make but looks like it takes a whole lot more work than it actually does. (which makes you look like a fabulous cook!) Be forewarned, it is very rich but worth every bite.  The recipe makes a lot so for dinners with 5 or fewer people, I recommend halving the recipe and using an 8×8 pan.  Otherwise you will end up eating bread pudding for a week, which may not be a bad thing after all.


Unsalted butter for baking dish

1 cup strong brewed coffee (I recommend using Cafe Du Monde Coffee and Chicory)

3 cups heavy whipping cream

1 cup whole milk

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

4 large eggs

6 large egg yolks

1 loaf french bread (1 pound) preferably a day old and cut into 1 inch squares

8 ounces high-quality bittersweet chocolate, coarsely chopped (I recommend Ghiradelli)

Powdered Sugar for dusting

 If your bread is not a day old, cut it into 1 inch pieces spread on a rimmed baking sheet and bake in a preheated oven at 300 degrees about 10 minutes.  Let cool completely before adding to the custard.

 Preheat oven to 350 degrees.  Lightly butter a 9×13 in baking dish.

 In a small saucepan over high heat, boil the coffee until reduced to 2 tablespoons.  Remove from heat at set aside.

 In a heavy-bottomed sauce-pan over medium heat, combine the cream, milk and granulated and brown sugars and bring to a simmer, stirring to dissolve the sugar.  Remove from the heat and let cool completely.

 In a large bowl, whisk together the eggs and egg yolks until blended.  Whisking constantly, gradually add the hot cream mixture.  Whisk in the reduced coffee.  Add the bread and stir gently to coat with the custard.  Let stand, stirring occasionally, until the bread has absorbed most of the custard (about 20 minutes).  Fold in the chocolate.  Spread in the prepared baking dish and cover with aluminum-foil.  (I have found that if you let it sit a little longer, say 20 minutes after the chocolate is mixed in, the pudding has a firmer and more full texture.  If you don’t have the 20 minutes to spare it definitely won’t hurt the flavor to cook it after folding in the chocolate.)

 Bake the pudding until it looks set around the edges, about 40 minutes.  Remove the foil and continue baking until a knife inserted in the center of the pudding comes out clean, about 15 minutes more.  Remove from the oven and let cool for 10 minutes.

 Sprinkle powdered sugar on top for garnish if desired and serve.


3 Responses to “Introducing Tasty Tuesdays”

  1. Missy said

    Love the Tasty Tuesdays! keep it up! Should add pics =) Love the blog!

  2. Jalah said

    Stace –

    I’m loving the blog. I miss you guys. We need to start planning our next get together! Oooh, we need a Sushi date…I haven’t had sushi in forever!

    Love you,

  3. Leslie said

    Mmmm. Sounds really good, and Tasty Tuesdays is a cute idea. I look forward to more of your recipes. You should post a picture!

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