Engine Co. No. 28 Chocolate Bread Pudding
Serves:
Ingredients:
6
c
French bread, crust removed,
-diced 1/4"
2
c
+ 1/2 c milk
9
oz
Semisweet chocolate, chopped
-coarsely
3/4
c
Unsalted butter, softened
1
c
Plus 1 Tbsp sugar
7
Eggs
3/4
ts
Vanilla
1
ds
Cinnamon
Berries, mint sprigs, and
-powdered sugar (optional)
Creme Anglaise:
1
Vanilla bean, split and
-scraped
2
c
Whipping cream
1
c
Milk
8
Egg yolks
1/2
c
Sugar
Method:
Place cubed bread in bowl.
Add 2 c milk to absorb.
Heat 1/2 c milk over low heat, and add chocolate.
Stir occasionally until chocolate melts.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Stir in vanilla, cinnamon, and chocolate mixture.
Fold in bread mixture and let stand 20 minutes.
Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch round or square cake pans, and line with parchment paper.
Pour mixture into mold and cover with foil.
Tie top with kitchen string to keep out any moisture from steam if pan does not have cover or lip lg enough for crimping foil.
Steam about 1 hour 15 minutes, or until cake tester inserted near center comes out clean.
Remove lid or foil and cool slightly on rack.
Invert mold onto plate, and remove parchment, if used.
Cool to room temperature, then wrap and refrigerate if serving more than a few hours later.
Creme Anglaise: Combine vanilla bean, whipping cream, and milk in a saucepan with heavy bottom, and scald.
Let stand 30 minutes to allow flavors to develop.
Strain.
Beat egg yolks and sugar in bowl until pale yellow.
Gradually beat in warm milk mixture and return to saucepan.
Cook over low heat, stirring constantly, until sauce coats back of spoon.
Pour sauce into container, and place square of parchment or wax paper directly on top to prevent skin from forming.
Cool to room temperature before refrigerating.
Can be made up to 3 days ahead.
To serve: Cut pudding into 12 wedges if round pan is used or into slices for loaf.
Spoon Creme Anglaise onto dessert dish and place wedge or slab over sauce.
Or lace sauce over pudding.
Garnish with berries, sprigs of mint, or a dusting of powdered sugar.
Makes about 12 servings Adapted by food writer Steven Raichlen