- 8
Ingredients
- 1 3/4 c. whipping cream
- 1/2 c. sugar
- 1/4 c. whole milk
- 1 1/2 c. semi-sweet or bitter-sweet chocolate chips
- 1 egg
- 1 tsp. vanilla extract
- 4 c. stale bread, cut into 1 inch cubes (French bread, brioche or challah all work well)
- 2 - 3 T. brown sugar
Preparation
Step 1
Preheat oven to 325.
Spray a 1 1/2 quart shallow baking dish with Pam.
Bring 1/2c. sugar, cream and whole milk to a simmer and stir until sugar dissolves.
Remove from heat and add 1 c. of the chocolate chips, whisking until melted and smooth.
In a large bowl, lightly beat egg and vanilla until just blended.
Slowly whisk the hot chocolate mixture into the egg mixture.
Allow the custard to cool for 10 minutes, stirring often.
Add bread cubes and remaining chocolate chips to the custard mixture. Toss lightly to coat.
Pour mixture into prepared baking dish, sprinkle top with brown sugar. ***If you are making ahead, it is at this point you would cover the top with plastic wrap and store in the refrigerator.
Bake at 325 until the custard thickens and the center is just set, about 45 minutes. Serve warm with whipped cream or ice cream.