Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
Fresh Fruit Bread Pudding
Place
1
/
2
to 1 cup of fresh blueberries, chopped fresh pears, chopped fresh apricots, or
chopped fresh peaches in the bottom of the greased baking dish. Pour the pudding mix-
ture over the fruit.
Chocolate Bread Pudding
Serves 20
The recipe for this ultra-rich bread pudding is from Greg Topham, executive chef of
East Meets West, an upscale catering company in Boston. This is a recipe Greg first
learned when he was ten years old, from a Polish woman who came to live in his
home. East Meets West makes this chocolate bread pudding, which is gooey rather
than eggy, for clients during the winter holidays. Using high-quality chocolate is very
important to the integrity of this pudding; Greg uses Valhrona bittersweet and Bens-
dorp cocoa. This recipe makes a large quantity; it is nice to have a special knockout
dessert large enough to serve company or take to a potluck. Serve this pudding warm
with vanilla ice cream on the side, although it needs no garnish. You will be able to eat
the large, cold squares out of hand when this is day-old.
Three 1
1
/
2
- to 2-pound loaves day-old brioche, crusts removed and cut into
1-inch cubes (if the loaves are medium-sized, I use 3 loaves, if they are large,
2)
3 pounds bittersweet chocolate, roughly chopped
2 cups whole milk
2 cups sugar 10 large eggs
1
/
2
cup unsweetened Dutch-process cocoa powder
1 tablespoon vanilla extract
4 cups cold heavy cream
1
/
2
cup (1 stick) cold unsalted butter, diced
1
/
2
cup granulated or raw sugar, for sprinkling
Preheat the oven to 350ºF.
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