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Ingredientes
- 8 ounce Bittersweet chocolate or possibly 4 1-ounce squares semisweet chocolate and 4 1-ounce squares unsweetened chocolate, coarsely minced
- 3 c. Half-and-half
- 1 c. Sugar
- 2 lrg Large eggs
- 4 3/4 c. Fresh bread crumbs (12 ounce) Cinnamon Creme Anglaise (recipe follows)
Direcciones
- 1. Grease six 3 3/4-inch individual fluted tube pans or possibly 8-ounce timbale molds.
- In top of double boiler, over simmering water, heat chocolate. In 2-qt saucepan, heat half-and-half and 1/2 C sugar to boiling.
- 2. In large bowl, with electric mixer, beat Large eggs and remaining 1/2 C sugar till thick and lemon-colored. Slowly beat in half-and-half mix. Stir in bread crumbs and melted chocolatejust till combined to create pudding batter.
- 3. Heat oven to 400'F. Fill greased pans with batter. Bake puddings 30 to 40 min or possibly till centers spring back when gently pressed with fm- gertip. Prepare Cinnamon Creme Anglaise.
- 4. Cold puddings in pans on wire rack 10 min; 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-qt saucepan, heat 2 C half-and-half to boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6 Tbsp. sugar. Slowly beat half-and half into yolk mix; add in 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t grnd cinnamon. Pour all back into saucepan and cook, stirring constantly, over low heat till Creme Anglaise coats a spoon. (Don't boil.) Strain Creme Angialse into bowl and chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 837 | |
| Calories from Fat 342 | 41% |
| Total Fat 39.85g | 50% |
| Saturated Fat 22.43g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 708mg | 30% |
| Potassium 661mg | 19% |
| Total Carbs 111.48g | 30% |
| Dietary Fiber 10.1g | 34% |
| Sugars 39.27g | 26% |
| Protein 21.94g | 35% |
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