Chestertown Chef Steve Quigg and The Kitchen at the Imperial
A trip to Chestertown to visit with Steve Quigg and his artistic palate at The Kitchen at The Imperial.
This recipe, from The Kitchen at The Imperial in Chestertown, is one of the best things that ever happened to chocolate and bread!
Ingredients
SERVINGS: 8-10 Serving(s)
- 4 cups cream
- ¾ cup milk
- 1 cup sugar
- 3 cups semi-sweet chocolate chips
- 2 eggs
- 2 teaspoons vanilla extract
- Enough diced French bread to fill a deep baking pan (12 x 10 or whatever you have)
Preparation
In saucepan, heat cream, milk, and sugar until sugar dissolves, whisking every now and again to encourage it. Add chocolate chips, whisking until melted. Let mixture cool a little.
Whisk eggs and vanilla extract in separate bowl. Temper egg mixture by adding a little (1/3 cup) of hot cream mixture into egg mixture and whisking. (This will keep you from making chocolate scrambled eggs.) Whisk remaining cream mixture into tempered eggs. Pour into bread mixture in hotel pan. Let soak for 10 minutes, giving it a stir so that bread soaks up the chocolate cream.
Bake uncovered at 350° for approximately 45 minutes. It should set firm but still have a little jiggle. Serve warm as is, topped with a scoop of ice cream or drizzled white chocolate ganache.
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