Chocolate Berry Bread Pudding
1 loaf gluten free chocolate chestnut quick bread
1 qt. strawberries (or a barquette), hulled & quartered
juice of one lime
2 eggs
2 cups (just under 1/2 L) milk
1/2 vanilla bean
butter for greasing pan
handful chocolate chips
a couple tbsp. brown sugar
Directions:
Day 1
1. Cut the quick bread into 1″ cubes and lay out on a tray overnight to dry out some. Add the strawberries to a sealable container and squeeze in the lime juice. Seal the container, shake them strawberries around, and then let sit in the fridge overnight.
Day 2
2. Preheat the oven to 175C (350F). In a small bowl whisk together eggs and milk. Slice vanilla bean vertically and scrape beans into the bowl as well.
3. Grease a small baking pan (I think mine is about 6″ x 8″ x 3″) with butter, and layer the macerated strawberries on the bottom of the pan. Layer the dried out quick bread cubes on top of the strawberries, and then pour the liquid ingredients over everything – it's ok if the liquid doesn't come all the way up to the surface of the bread, because it will soak it up as it bakes. Sprinkle chocolate chips over the top in between the crevasses from the cubed bread, and then sprinkle the entire pan with brown sugar, which which caramelize and create a nice crust as it bakes.
4. Bake for 30-45 minutes, or until the egg/milk mixture has set in the bread. The bottom will be a bit liquidy from the juices of the strawberries coming out, and you may see strawberry juice bubbling towards the top – this is a good thing as it means the bread is also absorbing strawberry goodness. Once set, crank up the heat to 200º C (400F) for about 5-10 minutes so that the top really forms a nice crust.
5. Remove from the oven, and serve immediately because it's best hot.
1 loaf gluten free chocolate chestnut quick bread
1 qt. strawberries (or a barquette), hulled & quartered
juice of one lime
2 eggs
2 cups (just under 1/2 L) milk
1/2 vanilla bean
butter for greasing pan
handful chocolate chips
a couple tbsp. brown sugar
Directions:
Day 1
1. Cut the quick bread into 1″ cubes and lay out on a tray overnight to dry out some. Add the strawberries to a sealable container and squeeze in the lime juice. Seal the container, shake them strawberries around, and then let sit in the fridge overnight.
Day 2
2. Preheat the oven to 175C (350F). In a small bowl whisk together eggs and milk. Slice vanilla bean vertically and scrape beans into the bowl as well.
3. Grease a small baking pan (I think mine is about 6″ x 8″ x 3″) with butter, and layer the macerated strawberries on the bottom of the pan. Layer the dried out quick bread cubes on top of the strawberries, and then pour the liquid ingredients over everything – it's ok if the liquid doesn't come all the way up to the surface of the bread, because it will soak it up as it bakes. Sprinkle chocolate chips over the top in between the crevasses from the cubed bread, and then sprinkle the entire pan with brown sugar, which which caramelize and create a nice crust as it bakes.
4. Bake for 30-45 minutes, or until the egg/milk mixture has set in the bread. The bottom will be a bit liquidy from the juices of the strawberries coming out, and you may see strawberry juice bubbling towards the top – this is a good thing as it means the bread is also absorbing strawberry goodness. Once set, crank up the heat to 200º C (400F) for about 5-10 minutes so that the top really forms a nice crust.
5. Remove from the oven, and serve immediately because it's best hot.
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