Chocolate Chile Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If you are also making the duck pozole , prepare this dessert while the stew simmers. Ingredients:
1 tablespoon unsalted butter plus additional for greasing ramekin |
1/3 cup heavy cream |
2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped |
1 1/2 teaspoons sugar |
1/2 teaspoon vanilla |
1/4 teaspoon cinnamon |
1/8 teaspoon cayenne |
1 large egg, lightly beaten |
3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices) |
accompaniment: vanilla ice cream (optional) |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
2. 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. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
3. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.
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