How to turn stale bread and spent coffee into a sumptuous pudding – recipe | food

WWhen famous chocolatier William Curley visited our restaurant Poco, in Bristol, we set up a chocolate feast that included Toast To use our old bread and serve it with chocolate sauce. We offer Poco’s whole-wheat sourdough flour, and its crunchy nature works surprisingly well with chocolate. I’ve given chocolate custard an extra punch with the addition of a teaspoon of ground coffee, which is a surprisingly useful by-product packed with aroma, flavor, and caffeine; I like to sneak them into recipes whenever I can.

Pan Beardo with chocolate and coffee

In a country where bread is served with almost every meal, whole-grain bread is a taste worth having, not least because it’s succulent, delicious and full of nutrients. This dish works best with stale bread and even stale bread, and it works with any type of bread, including plain white bread, rye, and even sourdough.

serve 6

100 ml full fat milk
160 ml double cream
2 tablespoons maple syrup, honey, or unrefined sugar
1 teaspoon of coffee consumed
100 gm dark chocolate
2 eggs
to hit lightly
25 ml rum, brandy or whiskey
6 thick slices of whole sourdough
1 tablespoon butter

Pour milk and half of the cream into a small saucepan, add maple syrup, honey or unrefined sugar and coffee grounds, bring to a boil over low heat, then remove from heat.

Chop 80 grams of chocolate, put in a bowl, pour the hot cream mixture over it and leave to sit for a few minutes. Gently stir until the chocolate is melted and incorporated into the cream, then stir in the beaten eggs and rum, brandy or whiskey.

Arrange the slices of bread in a tray, pour the chocolate mixture on top and let it soak for a few minutes; You may have more custard than you need, so save the rest for serving.

Melt 1 tablespoon of butter in a large skillet over medium heat, then gently fry the soaked bread in batches for about three minutes on each side, or until it begins to form a crust.

Whip the remaining 80ml double cream to thicken and heat very gently any remaining chocolate custard. Serve a slice of Pain Perdot per serving with cream and chocolate custard on the side and the remaining 20g of chocolate, shredded or grated on top.

Leave a Comment