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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
1 (12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups) |
3 cups half-and-half |
1/2 cup sugar |
1/8 teaspoon salt |
10 oz fine-quality bittersweet chocolate (not unsweetened), chopped |
6 large eggs |
1 teaspoon vanilla |
2 tablespoons unsalted butter, cut into bits |
accompaniment: unsweetened whipped cream |
Directions:
1. Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
2. Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
3. Put oven rack in middle position and preheat oven to 325°F.
4. Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
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