Torta Paesana Italian Chocolate Bread Pudding Recipes

TORTA PAESANA (ITALIAN CHOCOLATE BREAD PUDDING)

Steps:

• Soak cookies and bread in the milk overnight.
• The day after blend the soaked mixture in an electric mixer.
• Pour mixture in a medium bowl, fold in eggs and then the rest of the ingredients until well blended.
• Grease a 9 inches round pan and coat greased bottom and sides with some flour or breadcrumb.
• Pour mixture in prepared pan and bake in preheated oven (175°C – 350°F) for about 45 minutes.
• Serve cold.
• Enjoy!

ITALIAN CHOCOLATE PUDDING

Steps:

• Line a 9 inch pie plate with plastic wrap, leaving a few inches overhang on all edges.
• Whisk the eggs with the sugar in a large bowl, adding the cornstarch whisking until no lumps remain.
• In a medium saucepan, add the cream and milk and simmer over low heat for a couple of minutes. Turn off the heat and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.
• Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don't let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
• Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
• To serve: Remove the top sheet of plastic, invert onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.

ITALIAN BREAD PUDDING

Steps:

• Whisk together first 6 ingredients until blended.
• Layer half of Texas toast in a lightly greased 11x7" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour eff mixture over toast and cheese. Cover and chill overnight.
• Preheat oven to 325 degrees. Bake casserole for 50-55 minutes or until center is set. Let stand 5 minutes before serving.

EASY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
• Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
• Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
• Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
• Serve pudding warm, drizzled with warm chocolate sauce.