San Francisco Chronicle - (Sunday)
Fond farewell to Terra
Chocolate Bread Pudding With Sun-Dried Cherries
Plumped in Cognac, sun-dried cherries add a wonderful surprise to this luscious chocolate dessert recipe from 2000.
3½ cups ¼-inch bread cubes (from a batard, crusts removed) ½ cup sun-dried cherries cup Cognac
8 ounces bittersweet chocolate, chopped
3 large eggs, beaten
1 cup whipping cream
½ cup sour cream
½ cup sugar
¼ teaspoon cinnamon
1 teaspoon vanilla
The garnish 1 1 6 cup creme fraiche or sour cream tablespoon powdered sugar mint sprigs
Instructions: Arrange bread cubes on a baking sheet. Let dry overnight at room temperature.
Preheat the oven to 350 degrees.
Place cherries in a small bowl; add Cognac and let steep for 20 minutes. Melt chocolate in top of a double boiler set over simmering water, stirring until smooth. Remove top of double boiler; set aside.
Combine eggs, cream, sour cream, sugar, cinnamon and vanilla in a bowl; beat until smooth. Whisk in warm chocolate. Fold in bread cubes and cherries with Cognac. Let stand until bread fully absorbs the custard and no white shows on the bread.
Divide mixture among six 10-ounce individual souffle dishes or one 2-quart souffle dish. Place souffle dish(es) in a large baking pan. Fill pan halfway with boiling water.
Bake until pudding is very firm and no longer jiggles, about 45 minutes. Remove dish(es) from water and cool slightly.
(The baking may be done a day in advance. Cover and refrigerate; rewarm in a 250 degrees oven for about 15 minutes before serving.)
The garnish: Combine creme fraiche and powdered sugar and beat until soft peaks form. Place a large dollop on each serving and garnish with a sprig of mint. Serve warm.
On June 2, Terra closed in St. Helena, marking the end of an era for the revolutionary chef couple who owned it, Lissa Doumani and Hiro Sone. To commemorate the closure of one of the country’s most influential restaurants, we thought the least we could do is share some of our favorite recipes from Doumani and Sone.