Thursday, July 28, 2005

I *Heart* Little Fountain Cafe

The Little Fountain Cafe is a charming little restaurant in Northwest DC that I would recommend to anyone visiting the area. It's tiny, cozy, below street level, and exactly the place to go when you want romance or comfort.

Little Fountain makes a chocolate chip bread pudding that I adore and think about on at least a weekly basis. I have considered begging their pastry chef for the recipe, because it is that good, but guess what I discovered yesterday? Bon Appetit published the recipe back in 2003!

I am ecstatic. Here it is:

Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce (12-14 servings):

Bread pudding:

1 1-pound loaf brioche or egg bread with crust, cut into 1-inch cubes
10 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips
2 1/2 cups half and half
1 cup sugar
6 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons (packed) dark brown sugar

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.

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Cinnamon-rum sauce:

1 cup unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)


Thank you Epicurious, my favorite cooking site.

And I love you, Little Fountain. Will you marry me?

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