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Chocolate Bread Pudding With Cinnamon Crème Anglaise Recipe - Cooking Index

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Chocolate Bread Pudding With Cinnamon Crème Anglaise

Courses: Dessert
Serves: 6 people

Recipe Ingredients

8 oz 227gBittersweet chocolate or - 4 1-oz squares semis
  And 4 1-oz - squares unsweetened
  Coarsely - chopped
3 cups 711mlHalf-and-half
1 cup 198g / 7ozSugar
2 cups 396g / 13ozEggs (large)
4 3/4 cups 693g / 24ozFresh bread crumbs - (12 oz)
  Cinnamon crème anglaise - (recipe follows)

Recipe Instructions

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 chocolate just until combined to form pudding batter.

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

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

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

Cinnamon Crème 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 Crème Anglaise coats a spoon. (Do not boil.) Strain Crème Angialse into bowl and refrigerate until ready to serve.

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