CHOCOLATE SILK BREAD PUDDING

4 cups (1 quart) milk
1/4 cup (1/2 stick) unsalted butter, cut into pieces
4 ounces best-quality unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups soft *fresh* breadcrumbs
whipped cream or vanilla ice cream, (optional, for serving)

Preheat the oven to 325 degrees F, with a rack in the center. Butter a 1 1/2-quart shallow baking dish.

In a medium saucepan, combine the milk, butter and chocolate. Bring to a boil over medium-low heat, stirring occasionally, until the butter and chocolate melt.

Meanwhile, in a large bowl, whisk the eggs, sugar, vanilla, cinnamon and salt. Add the bread crumbs; stir in the hot milk mixture. Pour into the prepared baking dish.

Bake until the pudding is set and slightly wobbly, but not liquid in center, usually 45 to 60 minutes; do not overbake. Let cool on a wire rack.

Serve the silk pudding lukewarm or cold, with whipped cream or vanilla ice cream, if you like.

Servings: 6
Source: Classic Home Desserts by Richard Sax