• 1serving
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter plus additional for greasing ramekin

  2. 1/3 cup heavy cream

  3. 2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped

  4. 1 1/2 teaspoons sugar

  5. 1/2 teaspoon vanilla

  6. 1/4 teaspoon cinnamon

  7. 1/8 teaspoon cayenne

  8. 1 large egg, lightly beaten

  9. 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)

  10. 8-ounce ramekin or a muffin tin with 1-cup muffin cups

  11. Accompaniment: vanilla ice cream

Instructions Jump to Ingredients ↑

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

  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. 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.


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