Instructions: 1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds.

In top of double boiler, over simmering water, melt chocolate. In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C sugar until thick and lemon-colored. Slowly beat in half-and-half mixture. Stir in bread crumbs and melted chocolatejust until combined to form pudding batter.

3. Heat oven to 400F. Fill greased pans with batter. Bake puddings 30 to 40 minutes or until centers spring back when gently pressed with fm- gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half to boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground cinnamon. Pour all back into saucepan and cook, stirring constantly, over low heat until Creme Anglaise coats a spoon. (Do not boil.) Strain Creme Angialse into bowl and refrigerate until ready to serve.

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