Easter Sunday is almost over. Easter supper most definitely is. As we all gathered around the traditional Newfoundland Jiggs Turkey dinner laboriously prepared by my mother-in-law alone, Saira played with her new toys and Easter gifts from Pappo and Gamma, Uncle Gerry and Aunty Kathy, Linda, Michael and Samantha.
Saira managed to sneak in a Kinder Egg prior to supper, despite our watchful eyes. End result, she was full , exclaiming, “I like it, ummm…yummy, yummy!” You have to agree with her, but I wish her timing had been better! A very appropriate Easter supper of chocolates?
I offered to bring the Easter dessert for the family supper. My first choice was a Pavlova, which I had never made before. I chickened out in fear of it deflating in front of everyone and opted for the safer bet: bread pudding with a twist…chocolate, berries, and more chocolate – and again a chocolate sauce with some Grand Marnier…who could refuse?
Easter supper was delicious, so was dessert. With the leftover turkey tucked away in the fridge with the promise of a hot turkey sandwich tomorrow, we are settled in for the night. It almost feels like Thanksgiving…every dinner prepared with love – and shared by loved ones – shows the spirit of gratitude to me.
Tomorrow is Easter Monday. I still have a full week home, and I still have plenty (of those twenty-five) eggs to play with.
I hope everyone had a great Easter. Hope new beginnings bring new hope and new aspirations to you all.
Creamy Berry Chocolate Bread Pudding with Grand Marnier Chocolate sauce
For the Bread Pudding:
- 1 medium rustic loaf
- ¼ cup unsalted butter
- 2 cups half-and-half cream
- 2 cups whipping cream
- 1 pinch salt
- ½ Tbsp vanilla
- 6 eggs
- 1 cup sugar
- 1/2 cup raspberries
- ½ cup blackberries
- 1 cup chocolate chunks (I prefer dark)
- Confectioners’ sugar for dusting
For the Chocolate sauce:
- ½ cup dark chocolate chunks, small chunks for easy heating
- 1 Tbsp butter
- 1 cup whipping cream
- 1/4 cup Grand Marnier
Directions for Bread Pudding:
Set oven on broil. Slice the bread into 1/2-inch slices. Slightly butter one side of the bread. Arrange on a baking sheet set under broil until very slightly browned about 4-5 minutes. Divide bread into three sections. Set oven to 350 degree F.
Wisk eggs, sugar and vanilla together in a mixing bowl. Add the half and half cream and the whipping cream and the salt.
Divide the berries and chocolate chunks into 3 sections.
Coat your bakeware with some butter before arranging the bread pudding. This will help pudding to stick less on the sides. To arrange the bread pudding on your bakeware, alternate toasted bread, berries, and chocolate chunks in three layers, starting with bread and ending with berries and chocolate chunks. Add the egg and cream mixture. Let sit for 10 – 15 minutes. The bread will soak up most of the liquid.
Set the bakeware on a baking sheet. Fill a medium ramekin with water and place it in the same oven rack to keep the bread pudding moist. Bake for 45 minutes. Dust confectioners sugar. Serve warm or chilled with or without chocolate sauce.
Directions for Chocolate Sauce:
In a microwave safe bowl heat the cream till nice and hot. Add the Grand Marnier. In another microwave safe bowl add the chocolate and butter and microwave for 1 minute. Remove and stir well until melted. If any unmelted chocolate remains, reheat for 30 seconds until fully melted. Add the cream and continue stirring until well blended.
Serve with bread pudding.