After trying so hard to get a chocolate walnut kuchen to work, I am setting that aside for now. Meanwhile I had a wonderful organic French baguette go stale. And I found these beautiful large sugar beet black plums at the market. So I envisioned a mudpuddle-wonderful bread pudding with cream, buttermilk and chocolate for these plums. Adding the spices of saffron and sumac, nutmeg, a dash of cinnamon, Sapa (http://www.nudo-italia.com/products/51?category=4) and some bourbon, this comes together quickly. The exotic spices accentuate the juicy tartness of the plums luridly. For a special occasion you could pour an extra shot of bourbon on to this and add your favorite chocolate sauce with whipped cream or ice cream. It is comfort food taken to the next level, approaching nirvana.

Share: