Chocolate Bread Pudding
|Bread cubes||1 1⁄2 Cup (24 tbs) (1/2 Inch, Loosely Packed For Measuring, Use French / Italian / Vienna Bread)|
|Half and half/Milk||1 Cup (16 tbs) (Scant)|
|Unsweetened chocolate||1 Ounce (1 Envelope / Square)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350 degrees.
For this pudding, use a small flat-bottom casserole, or a 6-inch souffle dish.
Melt butter in dish while preheating oven.
Add bread cubes; toss with a fork to mix; set aside.
In small saucepan, combine half-and-half or milk with chocolate.
Whisk over low heat until mixture is hot and thoroughly blended.
In a small bowl, combine egg, sugar, salt and vanilla; whisk to blend.
Add hot chocolate mixture slowly, while whisking.
Pour over bread cubes; mix gently, but thoroughly.
Set dish in pan containing 1/2 inch warm tap water.
Bake until a rinsed knife inserted half way to center comes out clean, not milky, 25-30 minutes.
Remove dish from hot water; cool about 20 minutes before serving.
Serve warm with Hard Sauce or serve cool with whipped cream.