2000s Recipes + Menus
Chocolate Chile Bread Pudding
- Active Time:10 min
- Start to Finish:40 min
- 1 tablespoon unsalted butter plus additional for greasing ramekin
- 1/3 cup heavy cream
- 2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
- 1 1/2 teaspoons sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1 large egg, lightly beaten
- 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
Special equipment:an 8-oz ramekin or a muffin tin with 1-cup muffin cups
Accompaniment:vanilla ice cream (optional)
Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.