Prep. time: 15 minutes
Cook time: 45 – 50 minutes
Ingredients:
• 1 day old country style loaf, cut into 2 inch chunks (about 6 – 8 cups)
• 8 ounces (226.7 g) bittersweet chocolate, cut into irregular chunks (or use chocolate chips), divided
• ¾ cup sugar
• ¼ cup unsweetened cocoa powder
• Pinch salt
• 4 cups half and half, divided
• 8 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons coarse sugar
• Butter for greasing pan
Method:
- Grease a 9 x 13 x 2" baking pan with butter. Lay the bread slices in the pan. Tuck in half of the chocolate chunks amongst the bread slices.
- In a sauce pan over med-low heat, combine sugar, cocoa powder, salt, 2 cups half and half, and the remaining chocolate chunks. Cook, whisking occasionally until sugar has dissolved and mixture is smooth. Remove from heat.
- In a large bowl, whisk together the remaining 2 cups half and half, eggs, and vanilla. Whisk in the warm chocolate mixture slowly, and pour over the bread and chocolate in the pan. Let bread soak at room temperature for an hour, occasionally poking the bread into the mixture.
- Preheat oven to 325°F (162.7°C).
- Sprinkle the coarse sugar over top of the pudding, and bake in a hot water bath until center just jiggles, 45 minutes to an hour. Remove pudding from water bath and let cool on rack.
http://recipes.howstuffworks.com/menus/dark-chocolate-bread-pudding-recipe.htm