1 1/2 c Milk
1 3/4 c +2 T heavy cream
6 tb Sugar
1 1/2 c Semisweet chocolate chips
1/8 ts Salt
3 lg Eggs, lightly beaten
3 c Cubed 1″ challah, or 3
-croissants cut into 1/2″
-cubes (3 cups) or 1/3
-French baguette, split
-lengthwise and cut into 1/2
-inch cubes (3 cups)
1. Heat milk, cream, sugar, chocolate chips and salt in a medium
sized saucepan over low heat, whisking occasionally until the
chocolate is completely melted and all the chocolate specks are gone,
3-4 min. Remove from the heat.
2. Briskly whisk in the eggs.
3. Place the cut-up bread in a large bowl and pour the chocolate mix-
ture over the bread. Toss, then refrigerate the pudding for 2-3 hours,
tossing the mixture occasionally with a large spoon to be sure all the
bread is soaked. You can pull a few pieces apart with your fingers to
check.
4. Fifteen minutes before baking, preheat the oven to 350F. Generously
grease a 6 or 8 cup souffle dish with butter.
5. Scoop the pudding into the prepared dish. Bake on the center oven
rack until the top is crisp, about 40 minutes. They lay a piece of
aluminum foil loosely over the surface of the pudding and bake until
the pudding is set and a tester inserted close to but not in the
center comes out dry, 30 minutes or more. Cool slightly before
serving.
Yields
8 Servings