Chocolate Bread Pudding with Cinnamon Creme Anglaise-Clh

Directions

Grease six 3 ¾ inch individual fluted tube pans or 8-oz timbale In top of double boiler, over simmering water, melt chocolate.

In 2-quart saucepan, heat half-and-half and ½ cup sugar to boiling.

In large bowl, with electric mixer, beat eggs and remaining ½ Slowly beat in half-and-half mixture.

Stir in bread crumbs and melted chocolatejust until combined to form pudding batter.

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.

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

To serve, pour some Cinnamon Creme Angialse onto each of plate.

Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise:

In 2-quart saucepan, heat 2 cup half -and-half to boiling.

In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar.

Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and ½ teaspoon 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.