Yield: 1 Servings
|½||Stick unsalted Butter; cut into small pieces|
|4 ounces||Best quality unsweetened chocolate|
|1 teaspoon||Pure vanilla extract|
|½ teaspoon||Ground cinnamon|
|2 cups||Soft fresh bread crumbs|
|Whipped cream or vanilla ice cream for serving; optional|
This is a great recipe. Its more like a deep chocolate pudding than a bread pudding. The bread crumbs dissolve and melt into the eggs and chocolate as it bakes, and forms a smooth custard that's rich but not heavy. Preheat oven to 325 degrees, with rack in center. Butter a 1½ quart shallow baking dish. In a medium saucepan, combine the milk, butter and chocolate.
Bring to boil over med-low heat, and stir occasionally, until butter and chocolate melt. Meanwhile in a lg. bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Add bread crumbs and stir in the hot milk mixture. Pour into prepared baking dish. Bake until the pudding is set and kind of wobbly, but not liquid in the center, about 45-60 minutes; don't overbake.
Let cool on wire rack. Serve the silk pudding slightly warm or cold, with whipped cream or vanilla ice cream if you want. Serves 6 From: TJTJ71C Denise Butkus. Formatted by Olivia Liebermann Martha's note: Be sure to use unsalted butter. Salted changes taste considerably.
Per serving: 1116 Calories; 41g Fat (33% calories from fat); 43g Protein; 147g Carbohydrate; 494mg Cholesterol; 1120mg Sodium From The Chocolate Archives, Dec 1997,