Azteca Bread Pudding

   Still haven't decided on dessert for tomorrow evening?  (Tomorrow is Valentine's day if you didn't know.  I almost forgot.)  Valentine's Day to me has always been "my parent's wedding anniversary".  Now that I have the love of my life in my life (no, not Johnny Rzeznik, sadly), I like any excuse to do extra romantical things.  But seeing as the hubs is in Afghanistan, I'll be spending V-day with one of my battery operated friends a pile of fabric and pizza.  (I am on a very good roll with these costumes by the way.)  However, I hope you do something special!  If that something special is making dinner for your loved one, I highly recommend this unexpectedly sexy dessert.

 Heather, omg, I'm sorry this is so bright! The ladies I served this to were like hounds on meat.

Azteca Bread Pudding

1 8-10oz loaf of stale bakery bread (like a baguette)
3 eggs (large)
1 C  milk (any variety except skim)
1/2 C half and half
1/4 C brown sugar
1 1/3 dark chocolate chips
2 Tbsp butter
2 tsp cinnamon (I suggest roasted Siagon cinnamon)
1/8 tsp clove
1/8 tsp nutmeg
dash of cayenne (a scant 1/8 tsp)
dash of salt


   Cube bread into 1 inch pieces.  If it is not very stale, put the cubes in a 300 deg F oven for 7-9 minutes.
   Whisk together eggs and milk in a large bowl.  In a double boiler, melt 1 C of chocolate chips with butter and half and half.  Allow to cool for about 10 minutes.  Very slowly whisk chocolate into the egg mixture.  Add spices.  Fold in bread cubes and reserved 1/3 C dark chocolate chips.  Allow to soak for at least 1 1/2 hours.
   Pour into a greased 8x8 or 9x9 baking dish.
   Bake at 325 deg F for 45 minutes covered.  Bake another 15 minutes uncovered.
   8 servings.  (Caramel sauce or Dulce de Leche ice cream would be perfect with this!)

   
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