Ingrients & Directions

8 oz Bittersweet chocolate or 3 c Half-and-half
-4 1-oz squares semisweet 1 c Sugar
-chocolate and 4 1-oz 2 lg Eggs
-squares unsweetened 4 3/4 c Fresh bread crumbs (12 oz)
-chocolate, coarsely Cinnamon Creme Anglaise
-chopped -(recipe follows)

1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale
molds. In top of double boiler, over simmering water, melt chocolate.
In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C
sugar until thick and lemon-colored. Slowly beat in half-and-half
mixture. Stir in bread crumbs and melted chocolatejust until combined
to form pudding batter.

3. Heat oven to 400’F. Fill greased pans with batter. Bake puddings
30 to 40 minutes or until centers spring back when gently pressed
with fm- gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half
to boiling. In large bowl, with wire whisk, beat 4 large egg yolks
and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture;
add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground
cinnamon. Pour all back into saucepan and cook, stirring constantly,
over low heat until Creme Anglaise coats a spoon. (Do not boil.)
Strain Creme Angialse into bowl and refrigerate until ready to serve.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

6 servings