CRUZFOOLS Posted March 11, 2007 #1 Share Posted March 11, 2007 This is being served on Carnival and it is wonderful............. It's a combination of white and dark chocolate pudding with a bread pudding topping (well, sort of). Does anyone have a recipe for this? Link to comment Share on other sites More sharing options...
PineappleGal Posted March 11, 2007 #2 Share Posted March 11, 2007 I have a thread for all the Carnival Recipes. Here is the Bitter and Blanc recipe, it is scaled to a large amount so you will have to scale it down. Here is the site: http://boards.cruisecritic.com/showthread.php?p=7099806&highlight=Bitter+Blanc#post7099806. Let me know how it went. Link to comment Share on other sites More sharing options...
CRUZFOOLS Posted March 13, 2007 Author #3 Share Posted March 13, 2007 Thanks a million!!!!! I will make it ASAP. Link to comment Share on other sites More sharing options...
Cruisin2Sun Posted April 4, 2007 #4 Share Posted April 4, 2007 I have a thread for all the Carnival Recipes. Here is the Bitter and Blanc recipe, it is scaled to a large amount so you will have to scale it down. Here is the site:http://boards.cruisecritic.com/showthread.php?p=7099806&highlight=Bitter+Blanc#post7099806. Let me know how it went. If you scroll down further on that thread above, I had reposted the recipe after a chef helped me to convert the recipe to 8 servings! It takes some time to make it, but soooo worth it. Enjoy! Link to comment Share on other sites More sharing options...
dominichunter Posted August 8, 2010 #5 Share Posted August 8, 2010 Made B&B at home, even went to Cracker Barrel for the souffe cups. It turned out good, but from some reason it taste better on a cruise. Link to comment Share on other sites More sharing options...
KCMarie Posted August 9, 2010 #6 Share Posted August 9, 2010 Made B&B at home, even went to Cracker Barrel for the souffe cups. It turned out good, but from some reason it taste better on a cruise. Everything tastes better on a cruise! I've never had the bitter and blanc, and so looking forward to it. Link to comment Share on other sites More sharing options...
connieh1968 Posted September 14, 2011 #7 Share Posted September 14, 2011 Bitter & Blanc Chocolate Brioche Pudding serves 8 Ingredients / Quantity For Vanilla Sauce: Whole Milk / 6 ounces liquid Sugar / 1 ounce (2 Tbsp) Cornstarch / 1 Tbsp. Egg yolks / 2 quantity Vanilla Extract / 1 tsp. For Pudding & Meringue Mixture: PUDDING: Brioche bread, crusts removed / 8 ounces Egg yolk / 3 ounces Sugar / 2 ounces (4 Tbsp) Heavy cream / 5 ounces liquid White chocolate / 8 ounces Butter / 3 ounces (6 Tbsp) MERINGUE: Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks) Sugar / 1 1/2 ounces (3 Tbsp) For Ganache: Dark Chocolate / 6 ounces Heavy Cream / 4 ounces liquid For greasing : Butter solids / 1-2 Tbsp to coat Sugar / 1-2 tsp to coat METHOD : • For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick). • For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly. • For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in. • In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside. • In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed. • Add the cream-soaked bread, mix well. • In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture. • Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture. Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce. NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same. Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites. Link to comment Share on other sites More sharing options...
Wayfairers Posted September 15, 2011 #8 Share Posted September 15, 2011 sounds wonderful... thanks for the recipe! Link to comment Share on other sites More sharing options...
Larry'sLady Posted September 23, 2011 #9 Share Posted September 23, 2011 I made this recipe yesterday for a dinner party and it was a big hit. I doubled the recipe for the vanilla sauce and probably should have tripled it. It is very time consuming to make, but so worth it. Next time I make it, I will bake in a 9 x 13 pan. Think it gets a little dry in ramekins, but the sauce really moistens the bread. Yummy!!! Link to comment Share on other sites More sharing options...
4Cruise4Fun Posted February 26, 2012 #10 Share Posted February 26, 2012 Thanks for posting the recipe! I found a simple recipe for French Brioche at allrecipes.com. Made the bread in the bread machine, then followed your instructions for the Bitter & Blanc. Delicious - Although I agree that everything tastes better on a cruise! Happy Cruising and Baking! Link to comment Share on other sites More sharing options...
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