Double-Chocolate Bread Pudding

Double-Chocolate Bread Pudding

This is a chocolate lovers dream! served with a dallop of whipped cream, mm good!

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Ingedients:

1 cup whole milk

1 cup heavy cream

4 ounces milk chocolate, chopped

5 large egg yolks

3/4 cup sugar

1/4 cup dark rum

1/4 teaspoon vanilla extract]1/8 teaspoon salt

6 ounces semisweet chocolate

6 cups firmly packed 1/2 " diced challah or white bread (crusts removed befor dicing)

Chocolate sauce:

6 ounces semisweet chocolate chopped

4 Tablespoons unsalted butter 1/4 cup light corn syrup

1 Tablespoon brandy

1/4 cup heavy cream

Garnish:

1/4 cup toasted hazelnuts, skinned and chopped

Lightly whipped heavy cream for serving

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Directions:

Combine the milk, cream, and milk chocolate in a medium saucepan. Stir over medium-low heat until the chocolate is completely melted. Remove from the heat. Combine the egg yolks and sugar in a large bowl and whisk for about 5 minutes, or until pale yellow and a slowly dissolving ribbon forms on the surface when the whisk is lifted. Gradually whisk the chocolate mixture into the egg yolks. Stir in the rum, vanilla, and salt. Set the custard aside to cool.

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Melt the semisweet chocolate in a large stainless-steel bowl set over a saucepan of barely simmering water. Remove from the heat and evenly fold in the bread. Pour the custard over the bread and let soak for 30 minutes.

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Preheat the oven to 350. Butter 6 (6 ounce) ramekins or a 9 x 13 gratin dish. Pour the mixture into the dishes, cover with aluminum foil and bake for 40 to 45 minutes, or until set. uncover and bake for another 5 minutes.

***

While the bread pudding bakes, make the chocolate sauce. Combine the semisweet chocolate, butter, corn syrup, and brandy in a double-boiler over barely simmering water. Stir until melted and smooth. Remove from the heat and gradually whisk in the cream. Keep the chocolate sauce in a double boiler off the heat to keep wam.

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Serve the bread pudding hot topped with a spoonful of warm chocolate sauce, a sprinkling of toasted hazelnuts, and a dallop of whipped cream. Serves 6