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Engine Co. No 28 Chocolate Bread Pudding
Recipe By : Sam Waring
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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6 c French bread;
crust removed & diced 1/4 inch
2 1/2 c Milk
9 oz Chocolate, semisweet; chopped coarsely
3/4 c Butter, unsalted; softened
1 c Sugar; plus 1 T
7 eggs
3/4 ts vanilla
1 dash cinnamon
Creme Anglaise
Berries, mint sprigs, & powdered sugar (op
Place cubed bread in bowl. Add 2 c milk to absorb. Heat remaining 1/2 c
milk over low heat, and add chocolate. Stir occasionally until chocolate
melts. Cream butter and sugar until light and fluffy. Beat in eggs 1 at a
time. Stir in vanilla, cinnamon, and chocolate mixture. Fold in bread
mixture and let stand 20 minutes.
Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch
round or square cake pans, and line with parchment paper. Pour mixture
into mold and cover with foil. Tie top with kitchen string to keep out
any moisture from steam if pan does not have cover or lip large enough for
crimping foil.
Steam about 1 hour 15 minutes, or until cake tester inserted near center
comes out clean. Remove lid or foil and cool slightly on rack. Invert
mold onto plate, and remove parchment, if used. Cool to room temperature,
then wrap and refrigerate of serving more than a few hours later.
To serve, cut pudding into 12 wedges if round pan is used or into slices
for loaf. Spoon Creme Anglaise onto dessert dish and place wedge or slab
over sauce. Or lace sauce over pudding. Garnish with berries, sprigs of
mint, or a dusting of powdered sugar.
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