My instagram followers might remember the Coconut Tres Leches cake that I made for Mother’s Day.
I found three different recipes that I liked the sound of, and combined them. I think if I had left it at that, it would’ve been ok – but I decided at the last minute to make it gluten free and use coconut flour. It made sense, it’s a coconut cake, why not use coconut flour? Different websites cautioned that using coconut flour is tricky and it’s best to stick with proven recipes, but the main problem is that the items turn out dry and I figured I was soaking the cake in three milks so that wouldn’t be an issue.
I made the only dry Tres Leches cake in the history of the world. My mom loved it, but it was very disappointing to me. Another mistake I made was making it a two layer cake. I found one of those lifestyle blogs that makes even the most chic, together women feel like they’re shabby underachievers (you know the ones I mean, Goop anyone?) She made a lovely two layer Tres Leches cake, I’m not sure how. I made a cake where the top layer slid around when you tried to slice it, partially because the cake ended up dry to the coconut flour but partially because whipped cream icing doesn’t work as well on a two layer cake. I should’ve known, the restaurants make their Tres Leches cake in a rectangle pan, I needed to do it that way too.
When Father’s Day rolled around, I had learned my lesson. Sometimes, we want to indulge. A cheat can be all cheat, especially for holidays and special occasions. So I decided to make chocolate bread pudding, in all it’s gluteny, unhealthy glory. My father is huge fan of the Double-chocolate bread pudding from Red Fish Grill in New Orleans, the whole family is! I found a recipe that seemed simple enough and decided to see what happened.
Chocolate Bread pudding
2 cups semi-sweet chocolate chips
¾ c. packed light brown sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups milk (normally I’d sub almond milk, but I didn’t want this dessert to disappoint!)
4 cups cubed stale bread
Melt 1 cup of semi-sweet chocolate chips, I did this in the microwave. Add, brown sugar, cinnamon, nutmeg, vanilla, eggs and milk. Add bread and let stand 30 minutes, occasionally stirring. Ladle half of the bread mixture into a loaf pan. Spread remaining 1 cup of chocolate chips on top. Ladle the rest of the bread mixture. Sprinkle a few chocolate chips on the top.
Bake about 55 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 10.
I found this recipe on Pinterest, it was actually on BeliefNet. I don’t like mixing religion and anything else so I’m not linking to the original recipe but you can find it by googling “Chocolate bread pudding beliefnet.” This recipe turned out AWESOME. It was a big hit! I ate mine with some vanilla ice cream, my dad opted for ice cream and whipped cream both. It’s definitely not low-cal, or gluten free, or sugar free, or dairy free (although I think it would be fine with almond milk!) but it was very yummy for a special occasion, every-once-in-a-while cheat.