Bread Pudding for Chocolate Lovers

Serves 8

Source: BA 3/94

The classic transformed into an easy indulgence for chocoholics.

6

cups

lightly packed ½-inch cubes trimmed egg bread

1½

liter

2½

cups

half and half (light cream)

20

fl ounces

500

ml

8

oz

semisweet chocolate, chopped

225

grams

4

large

egg yolks

¼

cup

sugar (caster)

2

ounces

55

grams

1

tsp

vanilla extract

5

ml

⅛

tsp

salt

.6

ml

Lightly sweetened whipped cream

Divide bread cubes evenly among eight ¾-cup custard cups.
Bring half and half to simmer in heavy medium saucepan over medium heat.
Remove saucepan from heat. Add chopped semisweet chocolate and stir until melted and smooth.
Add egg yolks, sugar, vanilla and salt and whisk until well blended.
Pour chocolate custard over bread cubes in custard cups, dividing evenly.
Press down on bread cubes with back of spoon to saturate bread completely.

Let stand at room temperature 25 minutes.

Preheat oven to 325°F [175°C].
Cover custard cups loosely with foil.
Place in oven and bake until puddings are set and knife inserted into center comes out with some moist chocolate custard still
attached, about 30 minutes.
Serve bread puddings warm, topping each with dollop of whipped cream.

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