Lisa Cooper-Holmes from Haute Chocolate in Montgomery was at The Cooking School this week for a decadent Glorious Chocolate Ganache class. Lisa made Chocolate Bread and Butter in class and promised to provide us with a variation on the recipe.
Lisa’s Chocolate Bread and Butter
recipe courtesy of Lisa Cooper-Holmes
2 ½ cups milk
½ cup heavy cream
4 ounces semisweet chocolate
4 ounces butter at room temperature
6 thick slices of bread
¼ cup super fine sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup dried cherries
Preheat oven to 350°. Grease a 6 cup shallow baking dish.
Place milk, cream and chocolate in a 2-3 quart saucepan and heat at medium heat on cooktop until chocolate is melted. You are creating a ganache.
Butter the bread. Place the six slices of buttered bread in prepared baking dish. Sprinkle the bread slices with the dried cherries.
Whisk the eggs and sugar into the chocolate ganache and then pour this mixture over the sliced and buttered bread.
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture over the egg mixture in the baking dish.
Place dish in a roasting pan filled with just enough water to go halfway up the sides of the dish. Bake for 50-55 minutes until custard is set and top is crusty and brown. Serve warm with whipped cream. Serves 6.
Apple Cobbler Variation:
Sauté 1 large Granny Smith apple, peeled, cored and thinly sliced, in 1 tablespoon butter with 1 tablespoon sugar and ¼ teaspoon cinnamon until softened. Add to casserole before baking.