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Signature recipe: Chocolate bread pudding with evoo

Marisa Iocco, chef and owner of Spiga Ristorante in Boston, offers us a typically American dessert, very popular and now considered so familiar that it cannot be taken off the menu, as much as it is required. The same dessert was proposed during the communication and training project held at the end of 2019 in Boston, Providence and New York, organized by the quality consortia of extra virgin olive oils Ceq Italia and, for Spain, by QvExtra! with the support of the European Union.

Marisa Iocco

Signature recipe: Chocolate bread pudding with evoo

Here is one my signature recipe

This homey American dessert supplied my passport to American culinary citizenship and signature at all my restaurants. Very popular (either chocolate or vanilla bread pudding)  that I face an uproar of complaints if i dare take it off the menu

Chocolate bread pudding with evoo


Make 12 to 16 servings

1 1/2 lb loaf of bread , crust removed, cut into pieces
1 cup granulated sugar
1 quart of heavy cream
32 ounces unsweetened chocolate , melted
9 whole eggs
1 tablespoon vanilla

Extra virgin olive oil and grated chocolate to garnish 


Preparation

Preheat the oven to 375 degrees F, Spray a 2 inch deep baking dish with canola oil

Fill the baking dish with the bread cubes, pressing down lightly 

Gently heat the cream with vanilla in a sauce pan. Add sugar and the melted chocolate , stirring until the sugar is  thoroughly dissolved. Set aside to cool slightly 

Whisk the eggs vigorously, add then one at the time to the heavy cream mixture whisking all the while until all are incorporated. Pour this mixture over the bread cubes 
In the baking pan. Cover with aluminum foil and place in a larger baking pan. Transfer the (doubled-up )baking dishes in the oven . Pour enough hot water into the larger pan to reach a third of the way up the smaller one to form a water bath. Bake for 45 minutes at 375 degrees F

Remove the bread pudding from the oven, and then from the water bath. Allow to cool. 

After cutting in  individual portions
Add abundant grated chocolate and a teaspoon of fine quality of evoo. 
And ready to serve and enjoy

 

Marisa Iocco - 03-03-2020 - All rights reserved

Marisa Iocco

Award-winning Italian-American chef, named one of the best Italian chefs in America by Accademia Cucina Italiana; her Boston Spiga restaurant is named one of the “Top Ten Restaurants in America,” Esquire magazine; author of “Every Menu is a Love Story - Ecco Perché Amore”.

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