| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | October 199 | 1 | servings | |
INGREDIENTS
| 3 | sl | Cinnamon-raisin bread |
| 1 1/2 | tb | Unsalted butter; softened |
| 1 | oz | Unsweetened chocolate; chopped fine |
| 1 1/4 | c | Milk |
| 1 | lg | Egg |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla |
| Vanilla ice cream as an accompaniment |
INSTRUCTIONS
Spread one side of each slice of bread with the butter and cut the bread into 1/2-inch pieces. In a small saucepan melt the chocolate in the milk over moderate heat, whisking until the mixture is smooth. In a bowl whisk the egg with the sugar, add the hot mixture in a stream, whisking, and stir in the vanilla and the bread. Transfer the mixture to a buttered loaf pan, 9 by 5 by 3 inches, let it stand for 5 minutes, and bake it in the middle of a preheated 375F. oven for 25 to 35 minutes, or until a knife inserted in the center comes out clean. Serve the bread pudding warm and the ice cream. Serves 2. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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