Saturday, November 25, 2006
Chocolate/Chili Bread Pudding
Chocolate Bread Pudding with Kick - for two. (photo and adaption from Gourmet Magazine.com).
2 tablespoons unsalted butter plus additional for greasing ramekins
2/3 cup heavy cream
4 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 Tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
2 large eggs lightly beaten'
2 pinches of salt
1 1/2 cups firm white bread (about 4 slices) NOT Wonder bread, real bread from a bakery or a loaf you made yourself, day old is just dandy.
You will need 2 8 ounce ramekins or muffin tin that makes the large 1 cup muffins.
Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekins or 2 muffin cups. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in the eggs until combined, Fold in bread cubes and let stand 5 minutes.Fill ramekins with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving. Serve with vanilla ice cream.