Chocolate Bread Pudding

Serves 8

Custard:
6 ounces bittersweet chocolate
1 1/2 ounces bitter chocolate
3 whole eggs
3 egg yolks
1/2 cup sugar
2 cups half-and-half

Soaking liquid:
1 1/2 cups half-and-half
1 cup plus 2 tablespoons sugar

½ teaspoon salt
1/3 cup unsweetened cocoa
1 brioche cut into 1-inch pieces

2 teaspoons vanilla
Powdered sugar, for garnish
sweetened whipped cream, for garnish

In a stainless steel bowl or double boiler, placed over simmering water, melt the 2 chocolates.

In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and salt and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and add vanilla and refrigerate, covered, until needed. (This should be prepared the day before (not really necessary) so that the custard will thicken.)

When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. In a large buttered baking dish, add a layer of bread and pour some of the custard over and keep layering and repeating until the bread has absorbed most of the liquid.

Preheat the oven to 350 degrees F.

Place the bread pudding in a larger roasting pan and fill the larger pan with boiling water, halfway up the sides of the dish. Bake 30 –50 minutes until a knife comes out clean. Cool and refrigerate until needed.

Dust the puddings with sifted powdered sugar and pass a bowl of sweetened whipped cream.