Engine co. no. 28 chocolate bread pudding

Yield: 12 Servings

Ingredients:

6 c French bread; crust removed -& diced 1/4 inch
2 1/2 c Milk
9 oz Chocolate semisweet; -chopped coarsely
3/4 c Butter unsalted; softened
1 c Sugar; plus 1 T
7 Eggs
3/4 ts Vanilla
1 ds Cinnamon

Instructions:

Creme Anglaise Berries mint sprigs & -powdered sugar (opt) Place cubed bread in bowl. Add 2 c milk to absorb. Heat remaining 1/2 c milk over low heat and add chocolate. Stir occasionally until chocolate melts. Cream butter and sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla cinnamon and chocolate mixture. Fold in bread mixture and let stand 20 minutes. Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch round or square cake pans and line with parchment paper. Pour mixture into mold and cover with foil. Tie top with kitchen string to keep out any moisture from steam if pan does not have cover or lip large enough for crimping foil. Steam about 1 hour 15 minutes or until cake tester inserted near center comes out clean. Remove lid or foil and cool slightly on rack. Invert mold onto plate and remove parchment if used. Cool to room temperature then wrap and refrigerate of serving more than a few hours later. To serve cut pudding into 12 wedges if round pan is used or into slices for loaf. Spoon Creme Anglaise onto dessert dish and place wedge or slab over sauce. Or lace sauce over pudding. Garnish with berries sprigs of mint or a dusting of powdered sugar.