Decadent: Biscotti Bread Pudding
This dessert should be illegal.
It is so good, so decadent, as most bread puddings are.
Custard, crushed cookies, bread and chocolate? Are you kidding me?
I got the idea from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
In the book there is a recipe for Biscotti Budino, a cold uncooked pudding, that firms up in the fridge after tempering egg yolks with leftover crushed cookies and leaving it overnight in the fridge.
Since I had a leftover baguette that was going to be made into breadcrumbs and leftover cantuccini (little almond biscotti), I decided to make up my own version to bake in the oven, similar to a panettone bread pudding.
I baked it in a loaf pan, so I could slice it, and it came out beautifully.
I truly guessed on the measurements, and the taste and consistency just came out right.
Bread puddings are very forgiving. Some people like a firmer version with less custard, and some prefer a more eggy loose pudding. There are no rules, except don't use lowfat milk.
Let's call this a bread pudding cake. We loved it.
Make sure you do extra minutes on the stair master after this one.
Biscotti Bread Pudding:
1 1/2 cups of crumbled biscotti (I used little almond cantuccini)
3 cups (half of a crusty baguette) torn into cubes
1/2 cup sugar
4 squares of bittersweet chocolate (I used Belgian 72% cacao)
1 tbsp cornstarch
1 1/2 cups of whole milk or heavy cream (if you dare!)
Chop the chocolate into shavings with a heavy knife and add it to the chopped biscotti cookies and bread cubes. Add the sugar and cornstarch.
Mix the eggs and milk together in a measuring cup and pour over the rest of the ingredients in a large bowl, mixing together well.
Let sit on the counter for about 15 minutes until milk is absorbed into the bread.
Pour into a buttered 8" x 8" cake pan (or a loaf pan lined with parchment paper), and bake at 375F for 30 minutes, until pudding/cake looks set.
Since I used parchment paper, I lifted it right out of the pan and sliced it right into my mouth!