Recipe courtesy of Sara Moulton
6 servings



Preheat oven to 325 degrees F.

In a large saucepan milk, butter, chocolate, espresso powder and cinnamon over moderately low heat, whisking, until butter and chocolate melt and mixture is smooth. In a bowl whisk together the eggs, sugar, vanilla and salt. Whisk in the bread crumbs and pour in the hot milk in a stream, whisking constantly. Pour the mixture into a buttered 6-cup baking dish and bake for 45 minutes, or until pudding is set in the middle and a tester comes out clean. Allow the pudding to cool for 15 minutes and serve warm garnished with whipped cream and chocolate shavings.


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