This recipe is taken from Martha Stewart's Everyday Food. I serve it cold, dusted with sugar; but I bet it will taste equally good when served warm or room temperature.
Ingredients:
1 tbsp butter + more for baking dish
10 slices cinnamon raisin bread
2 cups 1% milk
3 oz semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp confectioners' sugar (for dusting)
Preheat oven to 350F. Lightly butter a 9-inch square or 11x7 baking dish.
Toast bread in toaster until lightly crisped.
In a medium saucepan, combine milk, chocolate & butter; place over medium heat, stirring occasionally until chocolate has melter.
Tear bread into large pieced (about 4 per slice) and scatter evenly in the the prepared baking dish.
Whisk egg, sugar & vanilla in a bowl. Whisk in the milk mixture until combined. Pour over bread.
Bake until the pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
PS: To chill, let cool completely, then cover with plastic wrap and refrigerate at least an hour or overnight.
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