Chocolate Pudding Cake - Cuisinart CSSC-400C Instruction And Recipe Booklet

Apricot Almond
Bread Pudding
Makes 6 to 8 servings (1 quart [0.9 L])
1½ ounces (43 g) dried apricots, diced
2 tablespoons (30 ml) Kirschwasser,
brandy or amaretto
1 teaspoon (5 ml) unsalted butter
1½ tablespoons (25 ml) unsalted
butter, melted, divided
3 cups (750 ml) bread, cut into
½-inch (1.25 cm) cubes
Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of
aluminum foil 20 inches (51 cm) long, and fold in half to a piece 10" (25 cm) long.
Lightly butter one side with ¼ teaspoon (1 ml) unsalted butter; reserve. Cut another
piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then
fold in half again two more times to create a strip about 24 inches (61 cm) in length
and 2 inches (5 cm) wide to make a "cradle"; reserve.
Coat the inside of a 1-quart (0.9 L) souffl é dish with remaining ¾ teaspoon
(3.75 ml) unsalted butter. Layer ½ of the bread cubes on the bottom. Sprinkle with
half the apricots and half the almonds. Drizzle with half the melted butter. Repeat.
Pour remaining melted butter over top. Beat eggs and sugar until thick, using a
Cuisinart ® SmartPower ® Hand Mixer on low speed. Add milk, vanilla and reserved
Kirsch; mix thoroughly.
Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly with
kitchen twine. Set the dish in the center of the long strip of folded foil and bring up
the sides to meet – twist together to form a handle. Place the rack in the ceramic pot
of a Cuisinart ® Slow Cooker. Set souffl é dish on rack, using the foil cradle to help lift
the dish, and carefully lower the dish into the pot and place on the rack. Carefully
pour hot water in bottom of ceramic insert. Cover and cook on Low for 3 hours
using the timer setting. Turn off the Slow Cooker. Remove the souffl é dish from the
slow cooker using the foil strips to lift it. Cool completely on a wire rack.
Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
Bread Pudding.
Nutritional information per serving (based on 8 servings):
Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g
• chol. 95mg • sod. 356mg • calc. 212mg • fi ber 2g
¼ cup (50 ml) sliced almonds,
toasted
2 large eggs
1
⁄ ³
cup (75 ml) granulated sugar
6 ounces (170 g) fat free
evaporated milk
¾ teaspoon (3.75 ml) vanilla
3 cups (750 ml) very hot water
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Chocolate Pudding Cake

Makes 8 to 10 servings
1 teaspoon (5 ml) unsalted butter,
room temperature
¾ cup (175 ml) granulated sugar,
divided
¾ cup (175 ml) all-purpose fl our
5 tablespoons (75 ml) unsweetened
cocoa powder, divided
1½ teaspoons (7 ml) baking powder
¼ teaspoon (1 ml) salt
¹⁄ ³
cup (75 ml) + 1 tablespoon
(15 ml) reduced fat milk, hot
¼ cup (50 ml) unsalted butter,
melted
Lightly coat a 1-quart (0.9 L) souffl é dish with teaspoon butter. Cut a piece of
aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in
half again two more times to create a strip about 24 inches (61 cm) in length and
2 inches (5 cm) wide to make a "cradle"; reserve.
Combine ½ cup (125 ml) granulated sugar in large bowl with the fl our, 2 tablespoons
(30 ml) cocoa, baking powder and salt. Add hot milk, melted butter, and vanilla.
® ®
Using a Cuisinart SmartPower Hand Mixer on low speed, beat until smooth.
Spread into prepared souffl é dish.
Stir together remaining ¼ cup (50 ml) granulated sugar, brown sugar, remaining
3 tablespoons (45 ml) cocoa and toasted pecans in small bowl; sprinkle mixture
evenly over batter. Combine hot water and Kirschwasser; pour over batter. Do not
stir. Set the dish in the centre of the long strip of folded foil and bring up the sides to
meet – twist together to form a handle. Insert rack in the ceramic pot of a Cuisinart
Slow Cooker. Place souffl é dish on rack, using the foil cradle to help lift the dish, and
carefully lower the dish into the pot and place on the rack. Cover and heat on High
for 3 hours. Let stand for 30 minutes before serving. Remove the souffl é dish from
the slow cooker using the foil strips to lift it up. Serve warm or chilled in dessert
dishes, spooning both cake and pudding-like mixture on bottom into the dish. Add a
scoop of vanilla ice cream or frozen yogurt, if desired.
Nutritional information per serving ( based on 8 servings):
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
• chol. 23mg • sod. 147 mg • calc. 46mg • fi ber 3g
®
Kahlúa is a registered trademark of the Kahluá Company.
1 teaspoon (5 ml) vanilla extract
¹⁄ ³
cup (75 ml) packed light brown
sugar
¹⁄ ³
cup (75 ml) chopped pecans,
lightly toasted
¾ teaspoon (175 ml) espresso
powder
1 cup (250 ml) hot water
2 tablespoons (30 ml) Kirschwasser
(cherry-fl avoured liqueur) or
®
Kahlúa
vanilla ice cream or frozen yogurt
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