6 c French bread; crust removed
-& diced 1/4 inch
2 1/2 c Milk
9 oz Chocolate, semisweet;
-chopped coarsely
3/4 c Butter, unsalted; softened
1 c Sugar; plus 1 T
7 Eggs
3/4 ts Vanilla
1 ds Cinnamon
Creme Anglaise
Berries, mint sprigs, &
-powdered sugar (opt)
Place cubed bread in bowl. Add 2 c milk to absorb. Heat remaining
1/2 c milk over low heat, and add chocolate. Stir occasionally until
chocolate melts. Cream butter and sugar until light and fluffy. Beat
in eggs 1 at a time. Stir in vanilla, cinnamon, and chocolate
mixture. Fold in bread mixture and let stand 20 minutes.
Grease 2 1/2 quart pudding mold or use 2 8×4 inch loaf pans or 8-inch
round or square cake pans, and line with parchment paper. Pour
mixture into mold and cover with foil. Tie top with kitchen string to
keep out any moisture from steam if pan does not have cover or lip
large enough for crimping foil.
Steam about 1 hour 15 minutes, or until cake tester inserted near
center comes out clean. Remove lid or foil and cool slightly on
rack. Invert mold onto plate, and remove parchment, if used. Cool to
room temperature, then wrap and refrigerate of serving more than a
few hours later.
To serve, cut pudding into 12 wedges if round pan is used or into
slices for loaf. Spoon Creme Anglaise onto dessert dish and place
wedge or slab over sauce. Or lace sauce over pudding. Garnish with
berries, sprigs of mint, or a dusting of powdered sugar.
Yields
12 Servings