Innside New Jersey

EAT INN:

A Chocolate Éclair Cake from Julia’s of Savannah (Beach Haven) is easier done than said.

Choclate Eclair Cake

2 package french vanilla pudding
3¼ cups milk
1 (9-ounce) container frozen nondairy whipped topping
1 box graham crackers (you'll use almost the entire box)

Chocolate Glaze:
1 cup sugar                                                   
1/3 cup whole milk
1/3 cup butter                                       
1 cup semisweet chocolate chips

Butter a 13 by 9-inch baking pan.

In a large bowl, mix together the pudding and milk until blended and thickened. Blend in the whipped topping.

Alternate layers of graham crackers and pudding mixture into the baking pan in the following order:

1st layer: Graham crackers to cover the bottom, all laid in the same direction for easier cutting and serving.

2nd layer: Half of the pudding mixture.

3rd layer: Graham crackers laid in the same direction as the first layer.

4th layer: The remaining pudding mixture.

5th layer: Graham crackers laid in the same direction as the other two layers.

 

Chocolate Bread Pudding from Sea Crest By the Sea (Spring Lake) is a breakfast dessert worth waking up for.

Chocolate Bread Pudding

6 cups cinnamon raisin bread, crusts removed and cut in 1-inch cubes
¼ cup unsalted butter, melted
1¾ cups half-and-half cream
1 cup heavy cream
4 ounces semisweet baking chocolate, chopped

1 tablespoon cocoa
1 cup sugar
4 large egg yolks
½ teaspoon vanilla
Whipped cream or ice cream (optional)

Place the bread cubes in a 2-quart round casserole dish. Drizzle with the butter and toss to coat.

In a large heavy saucepan over medium heat, bring the cream to a simmer. Remove from the heat. Add the chocolate and cocoa. Whisk until melted and smooth.

In a medium bowl, whisk together the sugar and egg yolks until blended. Whisk in the vanilla and then the chocolate mixture.

Pour the custard mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours.

Preheat the oven to 350˚F.

Remove the plastic wrap. Bake the pudding for about 35 minutes or until just set with the center moving slightly when the dish is gently shaken. Serve warm or at room temperature with whipped cream or ice cream.

Yield: 6 to 8 servings.