Wednesday, November 30, 2005

Chocolate Bread Pudding

From Gourmet Magazine February 2004

1 (12") piece day-old baguette, cut in 1/3" slices, then slices crosswise (4C)
3 C half-and-half
1/2 C sugar
1/8 tsp salt
10oz bittersweet chocolate, melted
6 large eggs
1 tsp vanilla
2 Tbsp unsalted butter, cut into bits

Generously butter a 2 1/2-3 quart souffle dish. Put bread in dish. Heat half-and-half, sugar, and salt in saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour. Put oven rack in middle position and preheat oven to 325. Dot top of pudding with butter bits. Bake in hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack.

No comments: