Chocolate bread pudding with cinnamon creme anglaise - cl

6 servings

Ingredients

Quantity Ingredient
8 ounces Bittersweet chocolate or 4 1-oz squares semisweet chocolate and 4 1-oz squares unsweetened chocolate, coarsely chopped
3 cups Half-and-half
1 cup Sugar
2 Large eggs
4¼ cup Fresh bread crumbs (12 oz)
Cinnamon Creme Anglaise (recipe follows)
2 tablespoons Seedless red raspberry preserves (opt.)
Fresh raspberries (opt.)
Fresh mint sprigs (opt.)

Directions

1. Grease six 3-¾-inch individual fluted tube pans (see Note) or 8-oz timbale molds. In top of double boiler, over simmering water, melt chocolate. In 2-quart saucepan, heat half-and-half and ½ C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining ½ C sugar until thick and lemon-colored. Slowly beat in half-and-half mixture. Stir in bread crumbs and melted chocolate just 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 fingertip. Prepare Cinnamon Creme Anglaise.

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

5. To serve, pour some Cinnamon Creme Anglaise onto each of 6 dessert plates. Place Chocolate Bread Pudding on creme Anglaise. If desired, make heart design in creme Anglaise: In small saucepan or microwave-safe C, heat preserves until melted. Fill pastry bag, fitted with small round writing tip, with melted raspberry preserves.

Pipe 6 pairs of preserve dots radiating from pudding. To make hearts, with the tip of a toothpick, pull a line through each drop of preserves starting from the side closest to the pudding. Garnish with raspberries and mint, if desired.

Cinnamon Crime 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 ½ teaspoon 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 Anglaise into bowl and refrigerate until ready to serve.

Note: Individual fluted tube pans (BUNDT-lette cake pans) can be or- dered by calling Maid of Scandinavia at (800) 328-6722, in Minn.

(800) 851-1121.

CHELSEA CENTRAL

Country Living/Dec/90 Scanned & fixed by DP and GG

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