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This
recipe was originally obtained from the culinary specialist at one of the local
Byerly's grocery stores here in Minneapolis.
I changed it radically, more than doubling the amounts of chocolate and
sugar. Jay approved!
4
cups cubed cinnamon bread
2 cups milk
1 cup sugar
2 Tablespoons butter
4 1-ounce squares semi-sweet
chocolate, slightly chopped or broken apart
2 large-size eggs, beaten
1/2 teaspoon vanilla
heavy cream to serve,
or Butter Sauce
Pour
bread cubes into a large bowl. Scald
milk; stir in sugar, butter and chocolate until chocolate is mostly melted.
Let stand for 15 minutes, then stir in the beaten eggs and the vanilla.
Pour
mixture into a buttered 1-1/2 quart casserole (a small soufflé dish, or a
7-inch springform pan will work), or the mixture could be divided between
individual ramekins or custard cups. Bake
at 350°
until knife inserted in center comes out clean (about 50-60 minutes). Serve with heavy cream, Butter
Sauce, or with vanilla ice cream.
4-5
servings.
Notes:
You can also add some chunked chocolate to the bread mixture just before
putting it into the oven, and it will melt as it bakes.)
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