** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds.
In top of double boiler, over simmering water, melt chocolate.
In 2-quart
saucepan, heat half-and-half and 1/2 C sugar to boiling.
2.
In large bowl, with electric mixer, beat eggs and remaining 1/2 C sugar
until thick and lemon-colored.
Slowly beat in half-and-half mixture.
Stir
in bread crumbs and melted chocolate just until combined to form pudding
batter.
3.
Heat oven to 400'F.
Fill greased pans with batter.
Bake puddings 30 to
40 minutes or until centers spring back when gently pressed with your fingertip.
Prepare Cinnamon Creme Anglaise.
4.
Cool puddings in pans on wire rack 10 minutes; unmold.
5.
To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates.
Place Chocolate Bread Pudding on Creme Anglaise.
Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half to
boiling.
6. In large bowl, with wire whisk, beat 4 large egg yolks and 6
tablespoons sugar.
Slowly beat half-and half into yolk mixture; add 1
vanilla bean, split, 1 cinnamon stick, and 1/2 t ground cinnamon.
7. Pour all
back into saucepan and cook, stirring constantly, over low heat until Creme
Anglaise coats a spoon.
(Do not boil.
)
8. Strain Creme Angialse into bowl and
refrigerate until ready to serve.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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