| 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
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