Tuesday, April 21, 2009
I've missed the last two weeks of TWD. I'll be honest. I'll Eat You is on a diet. Actually, only Lauren. In a cruel twist of fate, Paul weighs about 5 pounds soaking wet, so he is on the "eat more plan." In a desire to not give up everything I love (which includes both the baking and the eating of the scrumpious fancies) you will see "lightened up" versions of Dorie's desserts now, where possible. Since we don't post the recipe, I will be indicating some swaps that can help reduce the fat and calories.
In this recipe, I swapped out eggs in favor of egg substitute, used lowfat milk, and substituted fat free evaporated milk for the cream. I'm sure it would have been far richer and luxurious in the full fat version, but it was still everything a bread pudding should be- tender and moist and decadent tasting- a real treat. I made a half recipe and split that into 12 muffin tins, so everything was pre-portioned, which helps when you are trying not to eat the whole panful.
As a rule, I love bread pudding, and this was no exception. This was my first time making chocolate bread pudding, and let me tell you, it's worth chopping up a few ounces of chocolate to make this dessert feel extra-decadent. I used dried cherries instead of the called for raisins- they would be even better soaked in some liquor for a few minutes before adding.
This month's recipe was chosen by Lauren of Upper East Side Chronicle. Check out her blog for the recipe, or page 410 of Baking, From My Home to Yours, by Dorie Greenspan. Check out the rest of the TWD bakers here.