Chocolate Chile Bread Pudding
A decadent individual bread pudding that combines rich bittersweet chocolate with a subtle kick of cayenne and warmth of cinnamon. This spicy-sweet dessert transforms simple white bread into a sophisticated treat.
Ingredients
- •1 tablespoon unsalted butter plus additional for greasing ramekin
- •⅓ cup heavy cream
- •2 ounces fine-quality bittersweet chocolate
- •1½ teaspoons sugar
- •½ teaspoon vanilla
- •¼ teaspoon cinnamon
- •⅛ teaspoon cayenne
- •1 large egg
- •¾ cup firm white sandwich bread
- •vanilla ice cream
- •1 piece ramekin
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
5 min
- 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.
7 min
- 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.
25 min
