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!
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
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.
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
until knife inserted in center comes out clean (about 50-60 minutes). Serve with heavy cream, Butter
Sauce, or with vanilla ice cream.
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.)