2000s Recipes + Menus

Chocolate Chile Bread Pudding

Serves1
  • Active Time:10 min
  • Start to Finish:40 min
February 2005
If you are also making the duck pozole, prepare this dessert while the stew simmers.
  • 1 tablespoon unsalted butter plus additional for greasing ramekin
  • 1/3 cup heavy cream
  • 2 oz 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)

  • Special equipment:

    an 8-oz ramekin or a muffin tin with 1-cup muffin cups

  • Accompaniment:

    vanilla ice cream (optional)
  • Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
  • 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.
  • 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.

Recipe By Ian Knauer

Photograph by Romulo Yanes

Keywords
ian knauer,
dessert

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