Dining At The Parks: Pinon Chocolate Bread Pudding
A day spent hiking along the North Rim of Grand Canyon National Park deserves some rewards. And if you're a chocoholic, one of those should be the Pinon Chocolate Bread Pudding served up at the Grand Canyon Lodge.
Can't make it to the North Rim any time soon? Here's the recipe to try at home, courtesy of Scott Heckner, the lodge's food and beverage manager.
Pinon Chocolate Bread Pudding
6C Rustic French Bread (10oz loaf)
¼ tsp. Cinnamon
1tsp. Vanilla Extract
2C Heavy Cream
1C Chocolate Chips/Chunks
1/2C Pine Nuts, Roasted
1 Large Egg
1 Egg Yolk
2C Whipped Cream
1/2C Caramel Sauce
Cut bread into ½” square cubes and place in mixing bowl.
In a separate bowl mix the heavy cream, cinnamon, vanilla extract, eggs, and sugar until well blended and sugar is dissolved.
Pour mixture over cubed bread and mix thoroughly. Add chocolate, 1/3C pine nuts and continue mixing every 10 minutes until all bread is soaked.
Place mixture in a 9”x9” non-stick baking pan. Equally distribute any remaining liquid over the mixture.
Bake, covered at 350F for 45 minutes. Remove cover and continue baking for an additional 30 minutes. When finished, the top should be crispy and the center will appear slightly under-cooked when poked with a skewer or knife.
Let bread pudding stand for 20-30 minutes before cutting into 9 equal portions.
Equally distribute the caramel sauce, whipped cream, and remaining pine nuts over the 9 portions.
Bread pudding may be made up to 3 days in advance, if refrigerated and covered tightly. However, it is best when served warm. To reheat, simply place in 300F oven, covered, for 20-30 minutes.