Saturday, November 25, 2006

Chocolate/Chili Bread Pudding

Chocolate Bread Pudding with Kick - for two. (photo and adaption from Gourmet

2 tablespoons unsalted butter plus additional for greasing ramekins
2/3 cup heavy cream
4 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 Tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
2 large eggs lightly beaten'
2 pinches of salt
1 1/2 cups firm white bread (about 4 slices) NOT Wonder bread, real bread from a bakery or a loaf you made yourself, day old is just dandy.

You will need 2 8 ounce ramekins or muffin tin that makes the large 1 cup muffins.

Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekins or 2 muffin cups. 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 the eggs until combined, Fold in bread cubes and let stand 5 minutes.Fill ramekins 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. Serve with vanilla ice cream.


  1. You have 1/4 tsp of cayenne in there twice. Is that on purpose?

    The Boss loves bread pudding, and I might try this for our anniversary on Saturday.

    Thanks bunches,


  2. Hmmmmm....maybe with some of that Chocolate with Chipotle?

    Whadaya think?


  3. Brigid, you're my hero! The Boss loved it, (served with Blue Bell Homemade Vanilla ice cream) and is now, more than ever, convinced of my brilliance!

    As long as she never finds out that I got the recipe from a gorgeous redhead, I'm safe!!

    Thanks bunches,



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