Bon Appetit Desserts (103 page)

Cut enough gingerbread into ½-inch cubes to measure 5⅓ cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight ¾-cup custard cups or ramekins. Pour custard over gingerbread in each custard cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.

Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water.

Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream or crème fraîche.

Sticky Date and Almond Bread Pudding with Amaretto Zabaglionez

Use freshly grated nutmeg for the best flavor in this hearty winter dessert; a Microplane grater makes the job easy. Custardy almond-flavored Amaretto Zabaglione is the perfect accompaniment to the bread pudding. Plan ahead because the bread cubes need to dry overnight.
10 to 12 servings

8 cups 1½-inch cubes egg bread (from one 16-ounce loaf)

2¼ cups chopped pitted Medjool dates (about 12 ounces)

½ cup sliced almonds

6 large eggs

2 large egg yolks

1 cup superfine sugar or regular sugar

3½ cups half and half

1 tablespoon vanilla extract

¼ teaspoon (generous) ground nutmeg

Powdered sugar

Amaretto Zabaglione (see recipe)

Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.

Butter 13×9×2-inch glass baking dish. Transfer bread cubes to prepared dish. Sprinkle dates and almonds over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat until just blended.

DO AHEAD
:
Bread mixture and custard can be made 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.

Preheat oven to 375°F. Pour custard over bread mixture; press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.

Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.

Remove bread pudding from oven and let stand 10 minutes. Spoon warm pudding onto plates. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

Amaretto Zabaglione

Zabaglione is a delicate sauce that usually needs to be served as soon as it is made. This recipe, however, can be prepared one day ahead because whipped cream is folded in to stabilize the sauce.
Makes about ⅔ cups

6 large egg yolks

⅓ cup amaretto or other almond liqueur

3 tablespoons superfine sugar or regular sugar

¼ cup heavy whipping cream

Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.

DO AHEAD
:
If serving chilled, zabaglione can be made 1 day ahead; cover and refrigerate. Rewhisk before serving.

Lemon-Spice Bread Pudding with Sautéed Peaches

What better use for day-old bread could there be? The slightly dry bread soaks up the custard, both softening the bread and infusing it with the flavors of the custard. Star anise—brown, star-shaped seedpods—is available in the spice section of some supermarkets and at Asian markets and specialty foods stores.
8 servings

6 cups 1-inch bread cubes from day-old rustic bread with crust (about 11 ounces)

5 tablespoons unsalted butter, melted

1 vanilla bean, split lengthwise

2 cups whole milk

1 cup heavy whipping cream

4 cardamom pods, crushed

2 whole star anise

1½ teaspoons finely grated lemon peel

3 large eggs

1¼ cups sugar

1 teaspoon salt

Sautéed Peaches (see recipe)

Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.

Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain. Discard solids.

Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.

Position rack in center of oven and preheat to 350°F. Butter 11×7×2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with Sautéed Peaches.

Sautéed Peaches

These peaches would also taste great spooned over pancakes, waffles, or ice cream.
8 servings

4 peaches, halved, pitted, cut into ½-inch-thick slices

½ cup fresh lemon juice

¼ cup sugar

¼ cup (½ stick) unsalted butter

Place peaches, lemon juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

Classic Chocolate Mousse

Undoubtedly one of the most popular French treats,
mousse au chocolat
meets all the requirements of the quintessential chocolate dessert: rich, airy, creamy. Use bittersweet chocolate chips or finely chopped bars of your favorite bittersweet chocolate. (If using bars, make sure they do not exceed 61% cacao.) Have fun with the presentation—serve the mousse in wineglasses, parfait dishes, teacups, or custard cups, if you like.
6 servings

6 ounces bittersweet chocolate chips

⅓ cup water

¼ cup heavy whipping cream

2 large egg yolks

4 tablespoons sugar, divided

½ teaspoon vanilla extract

4 large egg whites, room temperature

Whipped cream (optional)

Chocolate curls (optional)

Place chocolate chips in medium bowl. Whisk ⅓ cup water, cream, egg yolks, and 2 tablespoons sugar in heavy small saucepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 4 minutes (do not boil). Strain through sieve into bowl with chocolate. Stir until chocolate is melted and smooth. Mix in vanilla.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold egg white mixture into barely lukewarm chocolate mixture in 2 additions. Divide mousse among 6 goblets or bowls. Cover and chill until firm, about 4 hours.

DO AHEAD
:
Can be made 1 day ahead. Keep chilled.

Garnish with whipped cream and chocolate curls, if desired, and serve.

Chocolate-Cinnamon Mousse with Cherries