Book Signings with The Twice Baked Twins:
New England Pasta Company, Avon CT
Friday. December 20 @ 12:30.
Book signing and pasta samples, lets eat!!
RJ Julia Booksellers, in Madison CT,
Friday as well, from 5-7pm
Christmas Eve Bread Pudding
4 cups bread, cubed- challah, panettone, chiabatta*
1 cup vanilla sugar**
1/4 cup brown sugar
1/2 cup cocoa powder
3 tablespoon chocolate syrup
3 cups milk, half & half, cream
2-3 teaspoons vanilla extract
chocolate liqueur, optional, we used Godiva chocolate liqueur
Leftover Holiday Fudge, optional
Chocolate sauce, garnish
Whipped cream, garnish
Chocolate shavings, garnish
Preheat oven to 350F. Butter a 9 x 13 pan. Cube the bread of choice into 1 inch cubes and place into the pan. In a large bowl, add all ingredients, stir to combine. Pour liquid over bread cubes to cover and let sit an hour or overnight. Bake for about 1 hour. You may need to cover half way through the cooking time so top will not burn. Remove from oven. When pudding is still warm, place pieces of fudge into the spaces of bread so when you serve it you get a spoonful of creamy fudge as a special treat. Serve warm or at room temperature with whipped cream. Ice cream and chocolate sauce are great too! Enjoy!
**Vanilla Sugar -2 cups white sugar and 1-2 vanilla beans split. Push beans into the sugar. Store in airtight container and swirl can for a few days.
*any leftover roll from the holiday works wonderfully. We have eve used Hotdog/hamburger rolls!