Now, let's say you've just had a big cookout, and, as with every other cookout, there are people who fear those carbs so much that they eat hamburgers with a knife and fork, leaving you with lots of leftover hamburger buns. What do you do?
The solution to both problems, the non-nutritious sweets and the leftover sesame seed buns, is what puts the um(ami) in hummus. Tahini. Just 2 tablespoons of the stuff will add 8 grams of protein, 2 grams of dietary fiber, 5% of your daily recommended intake of iron, and 15% of your daily recommended intake of calcium.
Rather than hiding the sesame seeds in a chocolate bread pudding, I would enhance them by adding tahini. It's a very if-you-can't-beat 'em-join-'em approach to the problem.
I looked under "chocolate" and nowhere in the exhaustive four-page entry on chocolate did sesame even show up. Cross-reference under "sesame" -- two columns dedicated to black and white sesame seeds and chocolate was under neither one.
Well, as they say, nothing ventured, nothing gained.
And so it was that this intrepid chef came to invent the dessert that protein-lovers could enjoy: Sesame chocolate bread pudding.
Sesame chocolate bread pudding
1/2 lb sesame seed buns, cubed
1 1/2 c whole milk
1/2 c heavy cream, plus more for whipped cream
1/4 c tahini
3/4 c granulated sugar
1/2 c light brown sugar
1/8 c cocoa powder
1 tsp vanilla extract
2 tsp sesame oil (not seasoned or toasted)
3 eggs, lightly beaten
4 oz semi-sweet chocolate, grated
2 pinches toasted white sesame seeds
Preheat oven to 325 degrees. Place the cubed bread in a 9"x6" baking dish. In a large bowl, whisk together the milk, cream, and tahini. In a medium bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and sesame oil to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the dish. Stir the mixture to make sure the bread is all coated. Let the mixture stand for 5 minutes, stirring occasionally, so the bread absorbs most of the milk mixture. Sprinkle toasted sesame seeds over the mixture. Bake pudding for 50 minutes or until set -- pudding is done when a knife inserted into the center comes out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream.
that looks soo delicious! Now i have to decide between this and an egg tahini salad recipe that i found for my lunch today...so hard to chooose!!!ReplyDelete