Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Crustless French bread in

  2. 1" cubes

  3. 3/4 of a 1-lb loaf of French bread

  4. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick) - melted

  5. 1 3/4 cups 414ml Whole milk

  6. 1 cup 237ml Whipping cream

  7. 4 oz 113g Unsweetened chocolate - chopped

  8. 1 cup 198g / 7oz Sugar

  9. 4 cups 792g / 27oz Egg yolks (large) Whipped cream or vanilla ice cream -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback