Cook Up Some Comfort Food: Celeb Favorites

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Nigella Lawson's Chocolate Bread Pudding

"Comfort food has to be full of carbohydrates, able to be eaten with a spoon and served in a bowl. To me, bowl food equals soul food. And this recipe hits the mother lode. It's an Americanized version of an English classic that my grandmothers used to make. I find it satisfying to eat and strangely relaxing to make. You start with this sad spectacle of a slightly stale loaf of bread, then turn it into a triumphant dinner-party dessert. It's exquisite, but also simple. Serve it with a sweet wine or little rum shots -- though personally, I like to eat it with some peace and quiet."
- Nigella Lawson, her new cookbook, Nigella Kitchen: Recipes from the Heart of the Home, comes out next month

Chocolate Bread Pudding

Work: 15 minutes
Total: 75 minutes

3 eggs
1/4 cup light brown sugar
1 tablespoon dark rum
1/2 cup heavy cream
2 cups whole milk
6 cups day-old bakery bread cut into 1-inch cubes
4 ounces semisweet chocolate chips
4 teaspoons turbinado or raw sugar

  1. Heat oven to 325 degrees F. Grease a 2-quart baking dish.
  2. In a large bowl whisk together the eggs, brown sugar, rum, cream, and milk. Stir in bread and chocolate chips, cover, and refrigerate 15 minutes. Transfer mixture to baking dish and gently press the bread down to coat in liquid; cover and chill another 15 minutes.
  3. Sprinkle top with sugar and bake until custard is cooked, 55 to 60 minutes. Place under hot broiler for 1 minute to create golden crust. Let stand about 5 minutes before serving. Serves 6.

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