Yield: 8 Servings
|7||Eggs; slightly beaten|
|½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|4 cups||1-inch-cubed stale brioche or croissants (2 to 3 long croissants)|
|1 tablespoon||Light corn syrup|
|½ cup||Cold water|
|1½ cup||Semisweet chocolate chips|
|¾ cup||Chopped walnuts|
Warm milk in 2-quart saucepan. Add 1 cup sugar, stirring until sugar dissolves. Remove from heat. Whisk in eggs, cinnamon and nutmeg until smooth. Pour milk mixture over bread in bowl and allow to stand 1 hour.
Combine remaining 1 cup sugar and corn svrup in separate 2-quart saucepan.
Add about ¼ cup water and stir until sugar is moistened and resembles slush. Cook over low heat, stirring occasionally, until liquid clears.
Stop stirring and brush down sides of pan with clean pastry brush dipped in cold water. Be sure that all sugar crystals are washed from sides.
Raise heat to high and cook, without stirring, until sugar is light amber in color. Pour immediately into 8-inch square pan and swirl to cover bottom, of pan. Cool 15 minutes.
Combine soaked bread, chocolate chips and walnuts and spoon into prepared pan.
Place pan in roaster and pour boiling water into roaster until water comes halfway up sides of cake pan. Bake at 325 degrees until firm but not dry, about 55 minutes, stirring lightly after 20 minutes to keep custard from separating from bread. Makes 8-10 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
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