| 1 | Grease six 3 ?inch individual fluted tube pans or 8-oz timbale molds. |
| 2 | In top of double boiler, over simmering water, melt chocolate. |
| 3 | In 2-quart saucepan, heat half-and-half and ?c sugar to boiling. |
| 4 | In large bowl, with electric mixer, beat eggs and remaining ?c sugar until thick and lemon-colored. |
| 5 | Slowly beat in half-and-half mixture. |
| 6 | Stir in bread crumbs and melted chocolatejust until combined to form pudding batter. |
| 7 | Heat oven to 400°F. |
| 8 | Fill greased pans with batter. |
| 9 | Bake puddings 30 to 40 minutes or until centers spring back when gently pressed with fm- gertip. |
| 10 | Prepare cinnamon creme anglaise. |
| 11 | Cool puddings in pans on wire rack 10 minutes; unmold. |
| 12 | To serve, pour some cinnamon creme angialse onto each of 6 dessert plates. |
| 13 | Place chocolate bread pudding on creme anglaise. |
| 14 | Cinnamon creme anglaise: in 2-quart saucepan, heat 2 c half-and-half to boiling. |
| 15 | In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar. |
| 16 | Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and ?t ground cinnamon. |
| 17 | Pour all back into saucepan and cook, stirring constantly, over low heat until creme anglaise coats a spoon. |
| 18 | (do not boil). |
| 19 | Strain creme angialse into bowl and refrigerate until ready to serve. |
| 20 | Country living holidays/92 scanned & fixed by di pahl & |
