This Pudding Is the Strongest Link

DEAR SOS: Can you obtain the recipe for the incredible Xiomara chocolate bread pudding and coffee sauce from Xiomara restaurant in Pasadena? My entire family is counting on you. We have tried other bread puddings that pale in comparison.

MATT and CYNDI MOORE

Los Angeles

*

DEAR MATT and CYNDI: Wow, the pressure. In the bread pudding wars, this certainly holds its own.

Xiomara Chocolate Bread Pudding

Active Work Time: 1 hour * Total Preparation Time: 1 1/2 hours

Serve this with Coffee Custard Sauce.

3 cups whipping cream

1 cup milk

1 cup sugar

1/2 pound bittersweet chocolate, chopped coarsely

12 egg yolks

1 tablespoon vanilla extract

1 tablespoon coffee extract

1 (1-pound) loaf brioche, cut into 1/2-inch cubes

Heat the oven to 400 degrees.

Place the cream, milk and sugar in a saucepan and scald over medium heat just until small bubbles form around the edges of the pan. Do not boil.

Place the chocolate in a bowl. Add 1/3 of the hot cream mixture to the chocolate and stir until it is melted.

Place the yolks in another large mixing bowl and stir the rest of the heated cream into the yolks. Add the chocolate mixture and whisk until very smooth. Add the brioche, stirring gently, until completely mixed.

Transfer the mixture to a 13x9-inch baking pan and bake the pudding until a knife inserted in the middle comes out clean, 30 minutes. Serve warm.

10 to 12 servings. Each of 12 servings: 503 calories; 314 mg sodium; 328 mg cholesterol; 32 grams fat; 17 grams saturated fat; 48 grams carbohydrates; 9 grams protein; 2.10 gram fiber.

*

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

Coffee Custard Sauce

Active Work and Total Preparation Time: 30 minutes

Serve this with the Chocolate Bread Pudding.

CHOCOLATE SAUCE

2 cups whipping cream

7 ounces bittersweet chocolate, chopped

1/4 cup (1/2 stick) butter, room temperature

Heat the cream in a saucepan over medium heat until bubbles form around the edges, 6 to 8 minutes. Add the chocolate and butter. Remove the pan from the stove and stir until the chocolate and butter have melted. Transfer the mixture to a blender and blend until very smooth, 1 minute.

VANILLA SAUCE

1 cup milk

1 cup whipping cream

1 vanilla bean, split down the middle

1/2 cup sugar

5 egg yolks

1 teaspoon ground coffee

Combine the milk, cream and vanilla bean in a medium saucepan. Heat over medium heat until bubbles form around the edges, 6 to 8 minutes.

Beat the sugar and yolks together in a medium bowl until thick, 2 to 3 minutes. Pour about half the milk mixture into the eggs, stirring constantly. Return the mixture to the saucepan and cook, stirring until the sauce thickens slightly, about 3 to 4 minutes.

ASSEMBLY

Vanilla Sauce

Chocolate Sauce

1 teaspoon ground coffee beans

Strain the Vanilla Sauce into the Chocolate Sauce. Stir in the ground coffee.

*

About 4 1/2 cups. Each tablespoon: 48 calories; 11 mg sodium; 25 mg cholesterol; 4 grams fat; 2 grams saturated fat; 3 grams carbohydrates; 1 gram protein; 0.16 gram fiber.