Title: Chocolate Bread Pudding (England)
Categories: Bread Dessert Chocolate
Yield: 6 Servings
| 3 | | Squares (1 oz each) unsweetened chocolate, cut into |
| | | Small pieces |
| 2 | c | Half-and-half |
| 2 | c | Loosely packed soft white bread crumbs |
| 2 | | Jumbo eggs |
| 1 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 1 | pn | Salt |
| 1 | c | Heavy cream, whipped |
HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15
minutes, stirring frequently until chocolate is completely melted. Remove
pan from the heat, stir in the crumbs, and let stand for one hour. Preheat
oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and
salt, then mix the eggs into the chocolate. Pour the pudding into a
buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour
enough hot water into the pan to come half-way up the sides of the
casserole. Bake the pudding uncovered for 50 to 60 minutes until the
pudding is set like custard. To test it, insert a toothpick in the center.
If it comes out clean, pudding is done. Serve the pudding warm, topped with
dollops of whipped cream. Serves 6.