I really wanted to make something chocolate-y for Thanksgiving, but I had a hard time figuring out what to make. I had thought about a chocolate cake, but that just seemed boring. The day before Thanksgiving, I remembered seeing this recipe from Paula Deen. I looked it over and decided it was perfect. It sounded delicious, with the added bonus that I had all the ingredients on hand. No way was I going back to the grocery store the day before Thanksgiving.
Now, when I say that I had all the ingredients, that is a slight exaggeration. I didn’t have any bread for the bread pudding. But remember my new bread machine? Four little ingredients and a few hours later, I had bread.
My only change to Paula’s recipe was the liqueur. Her recipe uses coffee-flavored liqueur, like Kahlua. I decided (with some encouragement from Quinn) to use Frangelico, which is a hazelnut-flavored liqueur. After discovering it last year, Frangelico has risen to the top of my list of liqueurs.
This is a really simple yet impressive dessert. My only complaint was grating all that chocolate. That was exhausting. Other than that, it was quick and easy. I do think it got a bit lost in the Thanksgiving dessert spread, especially with that cheesecake. I think it would have performed much better on its own. Maybe I’ll just have to make the sacrifice and make it again.