Chocolate Bread Parfait

Name: Chocolate Bread Parfait
Yield: serves 6
Ingredients: 8 ounces bittersweet or semisweet chocolate, finely chopped; 8 ounces country-style white bread, crusts removed; 1/2 cup freshly brewed espresso; 2 tablespoons dark rum; 2 tablespoons sugar; 1 1/2 cups chilled heavy cream; 1 cup sliced almonds, toasted; A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped

December 9, 2011

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

Recipe notes

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