Chocolate Bread Pudding With Custard

Directions

1. 1
   Bring whipping cream to a simmer in a medium saucepan. Remove from heat; cool 5 minutes.
2. 2
   Process chocolate in a food processor 15 to 20 seconds or until finely chopped. With processor running, slowly add cream; process until smooth. Add 1/3 cup sugar and butter. Add egg yolks, 1 at a time; process until smooth. Add vanilla, and process until blended.
3. 3
   Combine breadcrumbs and chocolate mixture, stirring until blended.
4. 4
   Beat egg whites at medium speed with an electric mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, and beat until mixture is glossy and stiff peaks form.
5. 5
   Fold one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture until blended. Spoon into a greased 8-inch square pan. Place pan in a broiler pan; add enough water to broiler pan to reach halfway up sides of square pan.
6. 6
   Bake, on center oven rack, at 325° for 45 minutes or until a knife inserted in center comes out clean. Cool on a wire rack 10 minutes. Carefully invert onto a serving platter. Serve with Custard Sauce.
7. 7
   Note: For testing purposes only, we used Ghirardelli Semi-Sweet Chocolate.