{"id":2167,"date":"2009-01-23T22:05:17","date_gmt":"2009-01-24T02:05:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2167"},"modified":"2009-01-23T23:09:04","modified_gmt":"2009-01-24T03:09:04","slug":"chocolate-bread-pudding-with-rum-vanilla-sauce%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%83%96%e3%83%ac%e3%83%83%e3%83%89%e3%83%97%e3%83%87%e3%82%a4%e3%83%b3%e3%82%b0%e3%81%a8%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2167&lang=en","title":{"rendered":"Chocolate Bread Pudding with Rum Vanilla Sauce
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Chocolate Bread Pudding with Rum Vanilla Sauce<\/strong>
\n<\/em>January 17, 2009<\/em><\/p>\n

Inspired by Bobby Flay’s chocolate bread pudding throw down show on Foodnetwork, I made this chocolate bread pudding last weekend. I usually like to make bread pudding with croissants, but this time I used brioche as I was able to find it at Trader Joe’s (I love this store!). I used my favorite bread pudding recipe<\/a>, but made some changes like adding semi-sweet chocolate and decreasing the amount of sugar. I know some people like to eat when it’s still warm, but I like my bread pudding when it’s cold or room temperature after it rested for a while in the fridge. My trick (Well I learned it in this recipe<\/a>, too) is to serve bread pudding with melted vanilla ice cream with a little liquor. (Since I found this recipe, I have quit making anglaise sauce). I added rum to my favorite vanilla ice cream (melted) and served with this bread pudding. Yum!! <\/p>\n

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Chocolate Bread Pudding with Rum Vanilla Sauce January 17, 2009 Inspired by Bobby Flay’s chocolate bread pudding throw down show on Foodnetwork, I made this chocolate bread pudding last weekend. I usually like to make bread pudding with croissants, but this time I used brioche as I was able to find it at Trader Joe’s […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-2167","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2167"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2167\/revisions"}],"predecessor-version":[{"id":2277,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2167\/revisions\/2277"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}