Double-Chocolate Bread Pudding

by Pam Garrette
(Williamsburg, VA, USA)

Prep Time: 10 minutes plus standing time
Serves 8

What You'll Need for Double-Chocolate Bread Pudding

* 2 cups heavy or whipping cream
* 1/3 cup sugar
* 1/4 cup whole milk
* 6-oz. semi-sweet chocolate, chopped
* 2 large eggs, lightly beaten
* 1 tsp. vanilla extract
* 6 oz. day-old French bread, cut into 3/4-inch cubes (about 4 cups)
* 1/4 cup semi-sweet chocolate chips
* Whipped cream (optional)

Instructions:

1. Preheat oven to 300 degrees F. In 2-quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.

2. Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.

3. Place bread in shallow 1-1/2 quart or 8"x8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, stirring occasionally.

4. Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.

Served with whipped cream, if desired.