I'm trying to find my voice – my writing voice, that is. I think it's hiding in there, under years of engineering training and technical communication. But I don't know how to dig it out. Even my husband has warned me that I “write like an engineer”. I know this has very little to do with food, but it's been on my mind for the past couple weeks. Since I haven't come up with a method for exposing the “voice”, I'll cook instead. Twice this week, I've had the great pleasure of making Chocolate Chile Bread Pudding.
I adore bread pudding. I know it sounds dull on paper, but the warm pudding with its luscious custard-meets-bread texture and numerous variations makes it unexpectedly interesting. This particular bread pudding has quickly become a hit in our house. For one, it's really fast to put together. If the right ingredients were laying around (and I'd bet that most of them are), you could almost produce this on a whim. Second, it has facets that each of us enjoy. As mentioned, I'm a big fan of bread pudding. My spouse is a freak for chocolate. And we both find desserts that incorporate the “heat” of chiles to be excellent culinary treats.
The recipe, which I found in an old issue of Gourmet magazine, was meant to serve one. I've adapted it for two below. I've no doubt that I'll make this again (and again and again), and next time, this brown-black lily is getting gilded with some Mexican vanilla crème anglaise. Hopefully, this little number will have voice enough for the both of us.
Preheat oven to 350 degrees (F). Butter two 6-oz ramekins and set aside.
Add the 1 ½ tablespoons butter, cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt to a small, heavy saucepan. Stir constantly over low heat just until the chocolate and butter are melted and the mixture is smooth.
Remove the pan from the heat and quickly beat in the egg until completely combined. Fold in the bread cubes and let the mixture sit for about 5 minutes to allow the bread to soak up the chocolate mixture.
Fill the ramekins with the bread and chocolate mixture and bake until firm and set around the edge but still moist in the center, 15 to 20 minutes.
Allow bread puddings to cool 5 minutes before serving. Can be topped with powdered sugar, cinnamon sugar, ice cream, or crème anglaise.
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» Comments
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RecipeGirl says
Sounds/looks fantastic!
March 10, 2009 4:31 PM -
John says
I dunno - your voice seems to be coming through just fine. ;) And good bread pudding is never dull.
March 11, 2009 10:15 AM -
Lee says
Usually not a big fan of bread pudding...but I am going to try this!
March 11, 2009 2:42 PM -
jessica says
did my comment go through?
March 11, 2009 4:41 PM -
jessica says
hmm i sent this once, will try again:.
I'm confused. i've looked back through older posts, which i enjoyed, and i cant find a one where you sound like an engineer. maybe i dont know enough engineers, but i have to disagree with your hubby.
for what it is worth, you cant make or fake your voice. you already have it, it's however you write when you're not thinking about it. it's in you, and all you can do is become aware of it, hone it, then maybe change it...but i think you have a great voice for your blog
p.s. it was very nice to meet you two at the FINO event!
March 11, 2009 4:43 PM -
April says
@RecipeGirl - thanks! if you like bread pudding, it's an interesting one to try.
@John - I appreciate it - and I'm glad to find a fellow bread pudding appreciator!
@Lee - my husband isn't crazy about it either, and he loved this dessert.
@jessica - my comments have been wonky for ages. Theoretically, my CMS provider is working on it (I should give them a nudge).
Thank you for your kind comments. I think where I have trouble is that for many years, all my communication has been so technical that I have a tough time remembering that it's all right to wax poetic about the foods I love.
It was nice meeting you also!
March 12, 2009 8:22 AM
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