| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 3 |
oz |
Unsweetened chocolate; chopped |
| 3 |
c |
Fresh coarse white breadcrumbs |
| 4 |
lg |
Eggs |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Unsalted butter; melted (1/2 stick) |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
c |
Whipping cream |
| 1/4 |
c |
Kahlua or other coffee liqueur |
INSTRUCTIONS
Preheat oven to 325F. Butter 10-cup souffle dish. Scald milk in heavy
medium saucepan. Reduce heat to low. Add chocolate and stir until
melted. Place breadcrumbs in large bowl; pour chocolate mixture over.
Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl.
Whisk in cream and Kahlua. Pour over breadcrumbs mixture and stir to
combine. Transfer to prepared souffle dish. Bake until pudding puffs
up and center is almost set, about 1 hour. Serve warm.
Serves 6.
Bon Appetit November 1990
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