Chocolate Bread Pudding With Cinnamon Creme Anglaise Clh

Directions

1. 1. Grease six 3 3/4-inch individual fluted tube pans or possibly 8-ounce timbale molds.
2. In top of double boiler, over simmering water, heat chocolate. In 2-qt saucepan, heat half-and-half and 1/2 C sugar to boiling.
3. 2. In large bowl, with electric mixer, beat Large eggs and remaining 1/2 C sugar till thick and lemon-colored. Slowly beat in half-and-half mix. Stir in bread crumbs and melted chocolatejust till combined to create pudding batter.
4. 3. Heat oven to 400'F. Fill greased pans with batter. Bake puddings 30 to 40 min or possibly till centers spring back when gently pressed with fm- gertip. Prepare Cinnamon Creme Anglaise.
5. 4. Cold puddings in pans on wire rack 10 min; unmold.
6. 5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert plates. Place Chocolate Bread Pudding on Creme Anglaise.
7. Cinnamon Creme Anglaise: In 2-qt saucepan, heat 2 C half-and-half to boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6 Tbsp. sugar. Slowly beat half-and half into yolk mix; add in 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t grnd cinnamon. Pour all back into saucepan and cook, stirring constantly, over low heat till Creme Anglaise coats a spoon. (Don't boil.) Strain Creme Angialse into bowl and chill till ready to serve.