Chocolate Bread Pudding with Cinnamon Creme Anglaise-Clh

8 oz Bittersweet chocolate or

-4 1-oz squares semisweet -chocolate and 4 1-oz -squares unsweetened -chocolate, coarsely -chopped 3 c Half-and-half

1 c Sugar

2 lg Eggs

4 3/4 c Fresh bread crumbs (12 oz)

Cinnamon Creme Anglaise -(recipe follows) 1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale

molds. In top of double boiler, over simmering water, melt chocolate. In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling. 2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C

sugar until thick and lemon-colored. Slowly beat in half-and-half mixture. Stir in bread crumbs and melted chocolatejust until combined to form pudding batter. 3. Heat oven to 400`F. Fill greased pans with batter. Bake puddings

30 to 40 minutes or until centers spring back when gently pressed

with fm- gertip. Prepare Cinnamon Creme Anglaise. 4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert

plates. Place Chocolate Bread Pudding on Creme Anglaise. Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half to boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground cinnamon. Pour all back into saucepan and cook, stirring constantly, over low heat until Creme Anglaise coats a spoon. (Do not boil.) Strain Creme Angialse into bowl and refrigerate until ready to serve. Country Living Holidays/92 Scanned & fixed by Di Pahl &