SHORTCUTS: When chocolate bread comes knocking

One of the more unique items sold at the Manassas Farmers Market on Thursdays is Pane alla Ciocolatte. This chocolate bread is just one of many available on a rotating basis from the Staff of Life
Bread Company. Located in the Shenandoah Valley of Virginia, this micro-bakery is dedicated to making wholesome, flavorful and hearty artisan breads for the surrounding area. I knew the minute I saw
this deep, dark chocolate mound of bread that I could create something special with it.

I was inspired by Ina Garten’s summer bread pudding recipe that uses fresh seasonal berries with brioche, egg bread or Hawaiian sweet bread. Substituting Pane alla Ciocolatte speckled with bits of dark
chocolate puts this simple but dramatic dessert over the top!

Refrigerating the bread for a day or so makes it firm and easy to slice. It is not necessary to remove the tender crust from the Pane alla Ciocolatte before cutting (Other bread varieties, listed above,
require the crusts be removed).

For an eight-inch round mold, I used three pints of fresh berries and one-half cup of jam for sweetener. Slice strawberries for even layering.

Select a round glass or metal bowl with a domed bottom for easiest removal possible.

CHOCOLATE BERRY SUMMER PUDDING

3 pints assorted fresh berries*, washed and drained

½ cup fruit jam, any flavor

1 loaf Staff of Life Pane alla Ciocolatte or (11-oz.) equivalent, chilled

Whipped topping

*I used one each — blueberry, red raspberry and strawberry.

Place berries and jam in medium saucepan and stir to blend. Bring to boil over medium-low heat and continue to cook for about 2 minutes stirring constantly. Remove from heat and cool slightly.

Slice entire loaf of chilled bread into ¼-inch slices. Cut slices in half diagonally. Place scant scoop of berry mixture in bottom of bowl. Arrange bread slices in single layer, lining bowl to fit and cover
bottom and sides of entire bowl, overlapping slightly as needed. Add another full scoop of berries, top with another bread layer and repeat process until bowl is filled or ingredients are used up.

Place a sheet of plastic wrap loosely over final layer. Find a plate approximately the same diameter as the inside of the mold and place it on top. (Place filled mold in larger dish to catch any overflow.)
Weight down by placing a heavy can of soup or vegetables on top. Chill overnight. When ready to serve, run a knife around the edge of pudding and unmold by inverting onto a serving plate. Cut into
wedges and serve with whipped topping. About 6 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. Reach her at makauchak@ comcast.net.