Chocolate Chile Bread Pudding
Ingredients
- 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)
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
557
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).