Chocolate Chile Bread Pudding
['1 tablespoon unsalted butter plus additional for greasing ramekin', '1/3 cup heavy cream', '2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped', '1 1/2 teaspoons sugar', '1/2 teaspoon vanilla', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne', '1 large egg, lightly beaten', '3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)', 'Accompaniment: vanilla ice cream (optional)', 'an 8-ounce ramekin or a muffin tin with 1-cup muffin cups']
Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup.
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.
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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