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Title: Engine Co. No. 28 Chocolate Bread Pudding
Categories: Pudding Chocolate
Yield: 12 Servings
| 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.
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