Chocolate Chile Bread Pudding
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Heavy Cream1.5 tsps
Sugar1 tsp
Vanilla1 tsp
Cinnamon1 tsp
Cayenne1 large
Egg (lightly beaten)Directions:
1
Put oven rack in middle position and preheat oven to 350°F
2
Generously butter ramekin or 1 muffin cup
3
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
4
Remove from heat and whisk in egg until combined
5
Fold in bread cubes and let stand 5 minutes
6
Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes
7
Cool 5 minutes before serving
8
Put oven rack in middle position and preheat oven to 350°F
9
Generously butter ramekin or 1 muffin cup
10
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
11
Remove from heat and whisk in egg until combined
12
Fold in bread cubes and let stand 5 minutes
13
Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes
14
Cool 5 minutes before serving