*  Exported from  MasterCook  *
 
                  Engine Co. No 28 Chocolate Bread Pudding
 
 Recipe By     : Sam Waring <Sam.Waring@382-91-12.ima.infomail.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      c             French bread;
                         crust removed & diced 1/4 inch
    2 1/2  c             Milk
    9      oz            Chocolate, semisweet; chopped coarsely
      3/4  c             Butter, unsalted; softened
    1      c             Sugar; plus 1 T
    7                    eggs
      3/4  ts            vanilla
    1      dash          cinnamon
                         Creme Anglaise
                         Berries, mint sprigs, & powdered sugar (op
 
    Place cubed bread in bowl.  Add 2 c milk to absorb.  Heat remaining 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 1 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 large 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 of serving more than a few hours later.
 
    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.
 
 
                    
 
 
 
 
 
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