6 tablespoons butter
12 ounces fine-quality bittersweet chocolate
2 tablespoons sugar
1 tablespoon vanilla
1½ teaspoons cinnamon
¾ teaspoon cayenne
2 cups heavy cream
6 large eggs, lightly beaten
12 slices firm white sandwich bread, cut into small cubes
Place the oven rack in the middle position and preheat the oven to 350 degrees. Generously butter a 13 × 9-inch baking pan. Set aside.
In top of a double boiler melt the butter and chocolate over simmering water. Stir in the sugar, vanilla, cinnamon, and cayenne. Remove the pan from the heat. Pour the mixture into a large mixing bowl. Whisk in the heavy cream. Whisk in the eggs. Fold in the bread cubes, and let stand at least 5 minutes. Fill the prepared pan with the bread mixture. Bake 15 to 25 minutes, or until puffed and set around the edges but still moist in the center. Cool 5 minutes before serving. Serve with vanilla ice cream, if desired.
Makes 10 to 12 servings
Gloria Wade, Queen Mother
Mad Red Hatters,
Hendersonville, Tennessee