Chocolate Bread Pudding With Cappuccino Sauce Recipe

How to make it

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• preheat oven to 350
• lightly butter bottoms and sides of eight custard cups
• coat with sugar
• combine chopped chocolate, half of the sugar, heavy cream and butter in small saucepan over low heat
• stir until chocolate is melted and mixture is smooth
• transfer to large bowl and let cool to room temperature stirring occasionally
• whisk in egg yolks and vanilla
• beat egg whites in medium bowl until soft peaks form using an electric mixer at medium speed
• slowly add remaining sugar, beating now at high speed
• beat until stiff peaks form
• fold egg whites into chocolate mixture
• gently fold bread cubes into mixture
• divide mixture evenly among prepared custard cups
• place in large baking pan and add enough hot water to pan to fill halfway up sides of custard cups
• bake 45 to 50 minutes or until a knife inserted into the centre of a pudding comes out clean
• place custard cups on wire rack to cool slightly
• make the cappaccino sauce:
• heat heavy cream in small saucepan over low heat until it comes to a gentle boil
• wisk in espresso powder and cinnaon
• let cool slightly
• wisk egg yolks with sugar in mixing bowl
• slowly wisk in hot cream mixture
• return mixture to saucepan and cook over low heat for 4 minutes, stiffing occasionally, or until sauce thickens enough to coat the back of a spoon
• remove from heat
• cover surface with plastic wrap
• let cool to room temperature
• refridgerate until it is time to serve
• to serve:
• unmold pudding on dessert plate and surround with cuppuccino sauce