3 sl Cinnamon-raisin bread
1 1/2 tb Unsalted butter; softened
1 oz Unsweetened chocolate;
-chopped fine
1 1/4 c Milk
1 lg Egg
1/4 c Sugar
1/2 ts Vanilla
Vanilla ice cream as an
-accompaniment
Spread one side of each slice of bread with the butter and cut the
bread into 1/2-inch pieces. In a small saucepan melt the chocolate in
the milk over moderate heat, whisking until the mixture is smooth. In
a bowl whisk the egg with the sugar, add the hot mixture in a stream,
whisking, and stir in the vanilla and the bread. Transfer the mixture
to a buttered loaf pan, 9 by 5 by 3 inches, let it stand for 5
minutes, and bake it in the middle of a preheated 375F. oven for 25
to 35 minutes, or until a knife inserted in the center comes out
clean. Serve the bread pudding warm and the ice cream.
Serves 2.
Yields
1 servings