My Chocolate Season 2023: Chocolate Bread Parfait

The most important thing I learned about making this dessert from Lidia Bastianich is you'll need PLENTY of equipment to accomplish these luscious results, with an equal amount of cleanup - including the edge of each glass  :)

Equipment list:
    16 ounce measuring cup with spout
     2 saucepans
     Small bowl for melting chocolate
     Large spoon
     Large whisk
     Large bowl for whipping cream
     Hand or stand mixer to make whipped cream
     Tongs to pick up chocolate-saturated bread
​     Food processor or large knife to chop the chocolate
      Baking sheet for toasting nuts
      (V.O.E. - I topped this with a silicone baking sheet)

Above: I found Italian country-style bread at my local grocery store.

Above: Because we always have walnuts on hand, I substituted them for almonds.

​Above: Melting chocolate! For the required hot chocolate, I returned to this Alice Medrich recipe from last week's post. V.O.E.: Using half of her recipe is perfect for Lidia's recipe, with a little bit extra to sip. 

Above: 'Soaking' bread.

​While Lidia's recipe suggests distributing all final ingredients across six serving glasses, I used four instead based on availability in our kitchen.

Not a fan of bread pudding, my husband found this dessert very approachable. We might add a touch more sweetness, with another tablespoon of sugar and 1-2 teaspoons of cinnamon in the whipped cream (we do love cinnamon around here :)

​Whichever way you go, everyone will thoroughly enjoy this multi-layered dessert.