April 25, 2008

Triumph can...

come from failures as demonstrated by a cranberry fudge turned cranberry-coconut chocolate bread pudding. Surprised much? I was. After I completely bombed a simple fudge recipe, I felt annoyed, no, more like furious. So to compensate, I had to out do myself by making something comforting. And seriously, what is a better comfort food than bread pudding? I guess mother's Chinese food, but still, Southern comfort trumps all.

Soakin' up the sun...

Chocolate Cranberry Bread Pudding

1/2 loaf cubed potato bread
1 cup chocolate fudge sauce
1/2 cup buttermilk
2 beaten eggs
1 cup dried cranberries
1/4 cup shredded coconut

Messed up Fudge Sauce
1/2 cup heavy cream
1 cups sugar
12 ounces evaporated milk
12 oz semisweet chocolate
8 tablespoons unsalted butter, at room temperature
1/4 cup strong coffee

Tear bread into bite-sized chunks and place in a casserole dish. Combine the chocolate cream and buttermilk in a medium saucepan and heat until the mixture bubbles at the edges and remove from heat to cool. Mix cream mixture with eggs and cranberries until combined. Pour the liquid mixture into the dish with the potato bread. Toss to combine and top with more cranberries and shredded coconut. Place the baking pan into the oven and let bake for 25 minutes at 350 degrees F. The mixture will puff a bit and the edges will brown when the pudding is done.

Just one more bite.

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