Muffin bread pudding with chocolate sauce

Name: Muffin bread pudding with chocolate sauce
Ingredients: 500 g muffins or cozonac; 3 tablespoons raisins; 6 pitted sour cherries in vișinată; 50 g dark chocolate; 5 eggs; 5 tablespoons granulated sugar; 2 sachets vanilla sugar; 1 tablespoon carob powder; 200 g sour cream; 200 ml milk; 1 tablespoon powdered sugar; 150 g dark chocolate; 7 tablespoons milk

Dessert - Muffin bread pudding with chocolate sauce by Floare H. - Recipia

The muffin pieces need to be well soaked; muffin bread pudding with chocolate sauce bakes for 40 minutes at 175°C. Eggs, sour cream and milk bind the crumb, while the raisins, sour cherries in vișinată, a Romanian sour cherry liqueur, and chocolate stay tucked inside, under a warm sauce. I choose drier muffins so they hold the egg mixture well. Prep: 20 minutes. Cook: 45 minutes. Rest: 20 minutes. Total time: 85 minutes. Servings: 8. Approximately 530 kcal and 12 g protein per serving.

Ingredients

For the pudding

500 g muffins or cozonac
3 tablespoons raisins
6 pitted sour cherries in vișinată
50 g dark chocolate
5 eggs
5 tablespoons granulated sugar
2 sachets vanilla sugar
1 tablespoon carob powder
200 g sour cream
200 ml milk
1 tablespoon powdered sugar

For the sauce

150 g dark chocolate
7 tablespoons milk

Preparation

1. Heat the oven to 175°C and line an ovenproof dish with parchment paper. 2. Cut the muffins or cozonac, a Romanian sweet bread, into pieces and arrange them in the dish. Scatter over the raisins, 50 g chopped dark chocolate and 6 pitted sour cherries in vișinată. 3. Beat the eggs with the granulated sugar, vanilla sugar and carob powder until foamy. Stir in the sour cream, then the milk. 4. Pour the mixture over the muffins and bake for 40 minutes, until the middle is set and the top is lightly browned. 5. Dust with powdered sugar and leave the pudding to cool for 20 minutes. 6. Just before serving, break 150 g dark chocolate into pieces and melt it over low heat with 7 tablespoons of milk, stirring until you have a glossy sauce. Cook the sauce for 5 minutes.

Notes

Store covered in the fridge for up to 3 days; it’s best to make the sauce close to serving, since it firms up as it cools. The sour cherries in vișinată go straight into the mixture, without cooking; for an alcohol-free version, use 6 pitted cherries and 1 teaspoon sour cherry syrup. Dried muffins or day-old cozonac absorb the mixture well, while very soft, fresh ones can make the crumb too dense. The dish contains gluten, eggs and dairy. I let the egg mixture get foamy before adding the sour cream; that’s the part I don’t rush. Serve the pudding slightly warm, with black coffee.