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Smoky Chocolate Chili Bread Pudding Prep Time: 10 Minutes Cook Time: 25 Minutes Ready Time: 35 Minutes Ingredients 1 tablespoon unsalted butter plus additional for greasing ramekin 1/3 cup heavy cream 2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped 1 1/2 teaspoons sugar 1/2 teaspoon vanilla 1/4 teaspoon cinnamon 1/8 teaspoon chipotle pepper / ancho chili pepper 1 large egg, lightly beaten 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices) Special Equipment 8-oz ramekin or a muffin tin with 1-cup muffin cups Accompaniment Vanilla ice cream (optional) Directions 1. Put oven rack in middle position and preheat oven to 350°F 2. Generously butter ramekin or 1 muffin cup. 3. 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. 4. Remove from heat and whisk in egg until combined. 5. Fold in bread cubes and let stand 5 minutes. 6. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. 7. Cool 5 minutes before serving.
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