Chocolate Bread Pudding

By bakers_delight85

Ingredients

• 1 Tbsp. unsalted butter, for greasing the pan
• 1 large loaf French or Italian bread, cut into 1/2-inch cubes (about 12 cups cubes)
• 12 ounces bittersweet chocolate, coarsely chopped
• 3 cups whole milk
• 2 cups heavy (or whipping) cream
• 1 vanilla bean, split
• 5 large whole eggs plus 3 large egg yolks
• 1 cup sugar

Preparation

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Lightly butter a 13-by-9-by-2 inch glass baking dish.
Spread the bread cubes on 2 large rimmed baking sheets and toast until golden brown, 10 to 15 minutes, turning once or twice with a metal spatula. Remove from the oven to cool. Increase the oven temperature to 350 degrees F. Transfer the cooled cubes to a large bowl. Add the chocolate to the cubes and toss to combine. Spread evenly in the prepared baking dish.
Combine the milk, cream, and vanilla bean in a large heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat and let stand, covered, for 15 minutes.
Combine the whole eggs, yolks, and sugar in a medium bowl and whisk until thick and pale in color.
Remove the vanilla bean from the cream mixture and scrape the seeds into the mixture. Discard the bean pod. Gradually whisk the cream mixture into the egg mixture until combined. Strain the custard through a fine-meshed sieve into a large bowl, preferably one with a lip.
Pour the custard over the bread cubes, pressing down on the cubes so they absorb the liquid.
Place the baking dish in a larger baking pan. Transfer the pan to the oven and add very hot water to the baking pan to come about halfway up the sides of the baking dish. Bake until the pudding is just set, about 1 hour. Test for doneness by inserting a knife in the center of the pudding. If it comes out clean, the pudding is ready; if not bake 5 to 10 minutes longer.
Transfer the baking dish to a wire rack to cool slightly before serving.