Trump's Chocolate Pumpernickel Pudding Recipe - Cooking Index
Trump's Chocolate Pumpernickel Pudding Recipe - Cooking Index
| 8 | Pumpernickel bread - crusts removed | |
| 1/4 cup | 15g / 0.5oz | Currants |
| 1 cup | 237ml | Milk |
| 1 oz | 28g | Unsweetened chocolate - finely chopped |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Vanilla |
| 1/4 cup | 49g / 1.7oz | Butter - melted |
| 2 cups | 474ml | Whipping cream |
| 3 oz | 85g | Semisweet chocolate - finely chopped |
| 9 | Egg yolks |
1. Lightly brush bread slices with melted butter. Place bread in greased 2 1/2 quart 4 inch deep baking pan or soufflee dish. Sprinkle bread with currants and set aside.
2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in chopped chocolate until melted. Whisk together sugar, egg yolks, and vanilla. Beat cream/chocolate mixture into egg mixture. Blend well.
3. Pour over bread slices and currants. Let stand 30 minutes to allow bread to soak up liquid. Cover pan with buttered foil and place in a larger pan filled halfway with warm water.
4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in pudding comes out clean. Cool slightly. Serve with whipped cream, if desired.
Source:
the California Culinary Academy
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