Bread Pudding - Chocolate Diablo Bread Pudding

By á-47

Ingredients

• 3 pasilla chiles (substitute chile negro)
• 3 cups milk
• 6 oz. semisweet chocolate, chopped
• 5 eggs
• 1 1/2 tea. cinnamon
• 2 Tbsp. vanilla
• 1/4 cup dried cherries
• 6 oz. French bread, cut into cubes
• 1 cup chopped walnuts
• 3 Tbsp. butter, cut into 1/4" pieces

Preparation

Step 1

Soak the dried chiles in warm water until soft, about 30 minutes. Drain the chiles, then remove and discard the stems and seeds. Puree the chiles in a blender. Strain the puree into a small bowl (there should be about 3 Tbsp. chile puree).

Place the milk and chocolate in a saucepan and cook, stirring, until the chocolate is melted. Remove from the heat and reserve.

In a large mixing bowl, whisk together the eggs, sugar, cinnamon, vanilla and pasilla puree. Slowly add the chocolate mixture and stir until thoroughly combined. Add the cherries and bread cubes; weight with a plate so the bread is fully submersed in the liquid. Allow to stand for at least 30 minutes or up to 1 hour.

Heat the oven to 350 degrees. Lightly butter a 10" round cake pan with 2" sides. Pour the bread pudding into the pan. Sprinkle the top with walnuts and dot with butter pieces. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.

Allow to cool slightly and serve warm ith vanilla ice cream.