Chocolate Bread Pudding

Name: Chocolate Bread Pudding
Ingredients: 1 (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups); 3 cups half-and-half; 1/2 cup sugar; 1/8 teaspoon salt; 10 oz fine-quality bittersweet chocolate (not unsweetened), chopped; 6 large eggs; 1 teaspoon vanilla; 2 tablespoons unsalted butter, cut into bits; Accompaniment: unsweetened whipped cream

9 ingredients

13 steps

Ingredients

1 (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)
3 cups half-and-half
1/2 cup sugar
1/8 teaspoon salt
10 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, cut into bits
Accompaniment: unsweetened whipped cream

Directions

1

Generously butter a 2 1/2- to 3-quart souffle dish.
2

Put bread in dish.
3

Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling.
4

Remove from heat and add chocolate, then let stand 2 minutes.
5

Whisk until smooth.
6

Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined.
7

Stir in vanilla.
8

Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
9

Put oven rack in middle position and preheat oven to 325F.
10

Dot top of pudding with butter bits.
11

Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour.
12

Cool pudding to warm in dish on a rack.
13

(Pudding will continue to set as it cools.)