Chocolate Bread Pudding
- 6 cups crustless French bread in 1" cubes (abt 3/4 of a 1-lb loaf of French bread)
- 1/4 cup unsalted butter - (1/2 stick) 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)
Butter 8- by 8- by 2-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 350 degrees. 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.
This recipe yields 6 to 8 servings.
This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.