Ingredients
| 8 oz. | French bread baguette, cut into 1/4-inch round slices | | 1/2 cup | unsalted butter, melted | | 3 cups | whipping cream | | 1 cup | milk | | 1 tbsp. | vanilla | | 8 | egg yolks | | 1 dash | salt | | 2 | eggs | | 8 oz. | semisweet chocolate, melted | | 1/2 cup | sugar |
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Instructions
Preheat ovento 350°F. Arrange bread slices on heavy large cookie sheet. Brush with melted butter. Bake until crisp, about 15 minutes. Cool. Heat 3 cups cream and milk in heavy saucepan over med heat until just warm to touch. Wisk yolks, eggs, sugar, vanilla and salt in med bowl. Gradually whisk in warm cream mixture. Place chocolate in large bowl. Gradually whisk in cream mixture. Whisk until well blended. Stand bread slices on the sides in 9-inch round pan with 2 in high sides. (I had to use a bigger pan because it wouldn't fit). Pour chocolate custard over bread. Let stand until bread softens and absorbs some of custard, pressing bread down occasionally, about 40 minutes. Preheat oven to 350°F. Place cake pan in large baking pan. Add enough water to baking pan to come halfway up sides of pudding. Bake until knife inserted in center of pudding comes out clean, about 1 hour. Cool slightly. Spoon into dishes. Serve with whipped cream if desired.
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