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 :)
16 ounce measuring cup with spout
Small bowl for melting chocolate
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.
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