Bread pudding with Mexican connections: it's the chocolate - recipe

Sunset, Jan, 1994 by Elaine Johnson

INTENSELY DARK AND RICH with spiced Mexican chocolate, bread pudding in the hands of Blair Awbrey, former pastry chef for Garibaldi's restaurants in San Francisco, is transformed from homey to luxuriant.

Spiced Chocolate Bread Pudding

6 cups crust-trimmed cubes (1 1/2 to 2 in.) sourdough bread

2 cups milk, half-and-half (light cream), or whipping cream

Mexican chocolate (directions follow)

4 ounces bittersweet chocolate, coarsely chopped

1/3 cup raisins

2 large eggs

1/4 cup sugar

1/4 teaspoon ground cinnamon

2 cups semisweet chocolate curls (optional)

Spread out bread cubes and let stand until dried and firm, 12 to 24 hours. Or spread in a 10- by 15-inch pan and bake in a 175 |degrees~ oven until dried and firm, about 1 1/4 hours.

In a 1- to 2-quart pan over medium-high heat, stir milk often until steaming, about 5 minutes. Remove from heat; add Mexican and bittersweet chocolates and raisins. Stir often until chocolate melts.

In a bowl, beat eggs, sugar, and cinnamon to blend. Stir in milk mixture and bread. Let stand until bread is saturated (tear a piece to check), 20 to 30 minutes; stir often.

Scrape mixture into a buttered shallow 2- to 2 1/2- quart casserole; cover tightly with foil. Set in a pan that is at least 2 inches deep and 2 inches wider than casserole. Put on rack in 350 |degrees~ oven. Pour 1 inch boiling water into pan. Bake for 15 minutes. Uncover and bake until pudding center is set when dish is gently shaken and bread feels slightly firm when pressed, 15 to 20 minutes longer. Serve hot or warm; top with chocolate curls. Serves 8.

Per serving: 286 cal. (35 percent from fat); 8.5 g protein; 11 g fat (5.6 g sat.); 43 g carbo.; 253 mg sodium; 62 mg chol.

Mexican chocolate. Chop 1 ounce Mexican chocolate (cinnamon-flavored round cakes from Hispanic groceries); or mix 1 ounce chopped bittersweet chocolate with 2 tablespoons sugar and 1/4 teaspoon ground cinnamon.