Dessert: Chocolate-Bread Parfaits

Recipe by Lidia Bastianich Inspired by her grandmother, who used up bread "until the dear end," Italian master Lidia Bastianich of NYC's Felidia turns leftover loaves into creamy, nutty parfaits.

Ingredients

1 c. sliced almonds
8 oz. bittersweet chocolate
1/2 c. hot brewed espresso or very strong coffee
2 tbsp. sugar
2 tbsp. dark rum
1/2 lb. white Pullman bread
1 1/2 c. heavy cream

Instructions

Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.
Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.
Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream, and almonds. Serve at once.

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