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| Al Fornos Chocolate Bread Pudding
8 - 10 slices of (1/4-inch) chocolate bread
3 cups of heavy cream
4 Eggs
1/2 cup of sugar
Preheat oven to 350ºF. Generously butter a shallow six cup casserole or a large long shallow pan. Line pan with one layer of bread slices. Heat the heavy cream over moderately low heat until hot but not simmering. Beat the eggs with the sugar until well combined. Slowly add scalded cream and beat until mixture thickens. Pour custard mixture over bread slices. Set casserole in a pan of hot water and bake for 45 minutes. Edges should be set and the center should be a bit runny. (The custard will continue to cook after its removed from the oven.) Remove casserole from water bath and cool on rack. Serve at room temperature or chilled. Serves 8.
(Leftovers, by Kathy Gunst, HarperPerennial, 1991, page 45). ALIN@FACSTAFF.WISC.EDU (ALICE FERRIS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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