---------- Recipe via Meal-Master (tm) v8.02

     Title: CHOCOLATE BREAD PUDDING WITH CINNAMON CREME ANGLAISE-CLH
Categories: .clhl, Holidays, Desserts, Puddings
     Yield: 6 servings

     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 & <gg>

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