Engine Co. No. 28 Chocolate Bread Pudding

Title:
Engine Co. No. 28 Chocolate Bread Pudding

Yield:
12 Servings

Categories:
Pudding,
Chocolate




Ingredients:





     6 c  French bread; crust removed


          -& diced 1/4 inch


 2 1/2 c  Milk


     9 oz Chocolate, semisweet;


          -chopped coarsely


   3/4 c  Butter, unsalted; softened


     1 c  Sugar; plus 1 T


     7    Eggs


   3/4 ts Vanilla


     1 ds Cinnamon


          Creme Anglaise


          Berries, mint sprigs, &


          -powdered sugar (opt)






 Place cubed bread in bowl.  Add 2 c milk to absorb. Heat remaining 1/2 c


 milk over low heat, and add chocolate. Stir occasionally until chocolate


 melts. Cream butter and sugar until light and fluffy. Beat in eggs 1 at a


 time. Stir in vanilla, cinnamon, and chocolate mixture. Fold in bread


 mixture and let stand 20 minutes.


 


 Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch round


 or square cake pans, and line with parchment paper. Pour mixture into mold


 and cover with foil. Tie top with kitchen string to keep out any moisture


 from steam if pan does not have cover or lip large enough for crimping


 foil.


 


 Steam about 1 hour 15 minutes, or until cake tester inserted near center


 comes out clean.  Remove lid or foil and cool slightly on rack. Invert mold


 onto plate, and remove parchment, if used. Cool to room temperature, then


 wrap and refrigerate of serving more than a few hours later.


 


 To serve, cut pudding into 12 wedges if round pan is used or into slices


 for loaf.  Spoon Creme Anglaise onto dessert dish and place wedge or slab


 over sauce. Or lace sauce over pudding. Garnish with berries, sprigs of


 mint, or a dusting of powdered sugar.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini