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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the cherries and cognac and soak for at least 2 hours, preferably overnight. | 2. Melt the chocolate in a double boiler over barely simmering water. (Don’t let the water touch the bottom of the bowl or the chocolate will get too hot.) | 3. Remove from heat and let chocolate stand over the warm water until ready to use. | 4. In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon, and vanilla extract. | 5. Quickly whisk in the melted chocolate. | 6. If the chocolate does not completely melt, place the bowl back over the hot water and whisk gently until the chocolate is completely incorporated. | 7. Fold in the bread cubes, cherries, and Cognac; let sit in a warm place until the bread absorbs the custard, 1 to 2 hours. | 8. (To test, break a bread cube in half; there should be no white showing.). | 9. Spoon the mixture into the souffle dish(es) (1 8" souflle dish or 6 ramekins). | 10. Clean the edges well with a damp towel to remove any chocolate drips. | 11. Preheat oven to 350°F | 12. Put the dish(es) in a roasting pan. | 13. Slide the middle rack partially out of the oven and place the pan on the rack. | 14. Pour boiling water into the pan to a depth of about 1 inch, making sure none of the water comes over the sides. | 15. Slide rack back into the oven. Bake for 35-40 minutes, or until the puddings are puffed and set to the touch. | 16. Remove the dishes from the water and allow to cool for 15-30 minutes. | 17. Whisk the confectioners’ sugar into the crème fraîche or sour cream. | 18. The puddings should be served warm, so if they have they have cooled too much, cover each pudding with a square of aluminum foil and reheat in a preheated 350°F oven for 6 to 8 minutes. | 19. To test, stick a small knife into a corner of the center of a pudding for 30 seconds, then remove it and feel the blade. If it’s not warm keep the puddings in the oven a little longer. | 20. Just before serving, put a large dollop of the cream mixture on top and garnish with a sprig of mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun cherry	1/2	cup	sun-dried	-	-	-	-
cognac	1/3	cup		-	-	-	-
chocolate	8	ounces	bittersweet chopped	1356.264	104.1012	17.6677	96.6848
egg	3			214.5	1.08	18.84	14.265
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1/8	teaspoon	ground	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sourdough bread overnight	3	cups	cubed	-	-	-	-
creme fraiche	1	cup	sour	-	-	-	-
confectioner ' sugar	1	tablespoon	sifted	-	-	-	-
mint sprig	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.