I decided that this challenge was all about trying new things and was able to narrow my choices down to the two dishes I had never made before: bread pudding and scones. Ultimately, I went with Leslie’s Coconut Creamy Bread Pudding with Cherries. My second choice being Brian’s Chocolate Cherry Scones with Saffron.
So what can one do to make over something that sounds this good…add chocolate and ice cream of course.
Individual Fiery Chocolate Bread Puddings Topped With Coconut Saffron Scented Ice Cream
1 1/2 cups heavy cream
1 cup whole milk
1 tsp cinnamon
1 tsp dried tepin pepper
1/2 vanilla bean
6 ounces dark chocolate
3 egg yolks
1/4 cup sugar
1/4 tsp salt
1 1/2 tbs Kahlua
1/2 loaf of Challah bread 2 days old and cubed
Butter four 1-cup oven proof dishes and set aside. Preheat oven to 350.
Bring milk, cream, chilles, cinnamon and vanilla to a simmer over medium heat. Remove from heat.
Place chocolate in a heat proof bowl. Pour warmed milk mixture through a strainer over chocolate to melt. Stir until smooth.
Whisk egg yolks with sugar and salt in medium bowl until pale and thick. Whisking continuously add chocolate mixture in a slow stream. Whisk in Kahlua.
Mix bread into chocolate stirring to combine. Evenly distribute between the 4 bowls. Allow bread to soak up liquid.
Place your bowls in a roasting pan and fill with enough boiling water to reach halfway up side of the bowls. Transfer to middle rack in the oven and bake until set about 25-30 minutes.
When down transfer bowls to a wire rack and allow to cool at least 15 minutes. Serve warm topped with ice cream.
Coconut Saffron Scented Ice Cream
2/3 cup heavy cream
1 cup unsweetened coconut milk
1/4 cup coconut sugar
1/2 tsp saffron
Combine all ingredients in a medium saucepan and bring to a boil. Let simmer for 10 minutes; stirring occasionally. Remove from heat and chill in the refrigerator overnight.
Once chilled process in your ice cream maker being sure to scrape the saffron threads from the side of the machine. Chill in freezer until ready to eat.