Chocolate Balsamic Bread Pudding & Red Wine Sauce

Recipe serves 8

1 lb. loaf cinnamon bread
2 cups half and half
2 eggs
1/2 cup sugar
1 cup dark chocolate chips
2 tbsp. Ty Caton’s Dark Chocolate Balsamic Vinegar
1 tbsp. Olive Oil/Butter

For Sauce:
1/3 cup heavy cream
2/3 cup Tytanium
2/3 cup dark chocolate chips
2 tbsp. Brown Sugar
1 tbsp. Ty Caton’s Dark Chocolate Balsamic Vinegar

Begin by greasing 8 ramekins or an 8×8 dish.

Take the cinnamon bread and chop or tear the loaf into pieces dividing the loaf equally into the container(s).

Heat the half & half, chocolate and olive oil over a medium high heat, stirring continually until chocolate is melted.

In a separate bowl whisk the eggs, sugar, and vinegar. Once mixed, blend with the chocolate mixture.

Push the bread down with a spoon as you pour the mixture over the bread.

Preheat the oven to 350 degrees and allow the mixture to soak into the bread as the oven preheats.

Bake for 20-22 minutes. Allow around 10 minutes to cool, during which time, you  can prepare the sauce. Heat all of the sauce ingredients together over a medium high heat, stirring until chocolate is melted. Allow to cool and thicken slightly and serve over bread pudding with a delicious glass of Tytanium.