Chocolate Chile Bread Pudding

1. 1

   Put oven rack in middle position and preheat oven to 350u00b0F. Generously butter ramekin or 1 muffin cup.

2. 2

   Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.

3. 3

   Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

No nutritional information available.

No additional tips available.