Recipe - Chocolate Bread Pudding With Cinnamon Creme Anglaise-Clh

8 ounce Bittersweet chocolate or
4 1oz squares semisweet
chocolate and 4 1oz
squares unsweetened
chocolate, coarsely
chopped
3 cup Halfandhalf
1 cup Sugar
2 lg Eggs
4 Three fourths cup Fresh bread crumbs (12 oz)
Cinnamon Creme Anglaise
(recipe follows)

1. Grease six 3 3/4inch individual fluted tube pans or 8oz timbale molds.
In top of double boiler, over simmering water, melt chocolate. In 2quart
saucepan, heat halfandhalf and One half C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining One half C sugar
until thick and lemoncolored. Slowly beat in halfandhalf mixture. Stir
in bread crumbs and melted chocolatejust until combined to form pudding
batter.

3. Heat oven to 400'F. Fill greased pans with batter. Bake puddings 30 to
40 minutes or until centers spring back when gently pressed with fm
gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2quart saucepan, heat 2 C halfandhalf to
boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6
tablespoons sugar. Slowly beat halfand half into yolk mixture; add 1
vanilla bean, split, 1 cinnamon stick, and One half t ground cinnamon. Pour all
back into saucepan and cook, stirring constantly, over low heat until Creme
Anglaise coats a spoon. (Do not boil.) Strain Creme Angialse into bowl and
refrigerate until ready to serve.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip