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Categories:Viewed: 36 - Published at: 7 years ago
Ingredients
- 6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 3/4 cups whole milk
- 1 cup whipping cream
- 4 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 4 large egg yolks
- Whipped cream or vanilla ice cream (optional)
Method
- Butter 8x8x2-inch glass baking dish.
- Place bread cubes in large bowl; drizzle with butter and toss to coat.
- Transfer bread to prepared dish.
- Bring milk and cream just to simmer in heavy large saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Whisk sugar and yolks in medium bowl to blend.
- Whisk chocolate mixture into sugar mixture.
- Pour custard over bread.
- Cover with plastic and let stand 1 hour (some custard will not be absorbed).
- (Can be prepared up to 2 hours ahead.
- Refrigerate.)
- Preheat oven to 350F.
- Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes.
- Serve warm or at room temperature with whipped cream, if desired.
