Chocolate bread pudding

 
                          CHOCOLATE BREAD PUDDING
 
 Recipe By     : DESSERT SHOW# DS3011
 Serving Size  : 0    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Bread pudding:
    1      cup           semi-sweet chocolate morsels
    1                    French baguette
    1      stick         unsalted butter
    3      cups          heavy cream
    1      cup           milk
    2                    eggs --  room temperature
    8                    egg yolks --  room temperature
      1/2  cup           sugar
    1      tablespoon    vanilla extract
                         Chocolate sauce:
    2      ounces        unsweetened chocolate
    1      tablespoon    melted butter
      1/3  cup           boiling water
      1/2  cup           sugar
    3      tablespoons   corn syrup
    1      teaspoon      vanilla
 
 Pudding: preheat oven to 350 degrees. Grease 9 by 12 inch cake pan. Cut
 baguette into 1/4 inch
 slices and brush with melted butter. Broil for a few seconds and set aside.
 Melt 1 cup Chocolate
 morsels in top of double broiler and set aside. Heat cream and milk until
 warm. Do not scald.
 Beat whole eggs, egg yolks, sugar and vanilla together. Slowly pour warm
 cream and milk over
 egg mixture and blend. Pour mixture into chocolate and whisk until no lumps
 of sugar remain.
 Line bread slices, buttered side up, in pan until pan is full. Pour
 chocolate mixture into pan and
 let rest for 40 minutes or until all bread is soaked. Bake in water bath for
 40-50 minutes or until
 knife inserted in center comes out clean and let cool overnight.
 Sauce: Melt chocolate in top of double broiler and transfer to a small
 saucepan with melted
 butter and blend well. Add boiling water, sugar, corn syrup and stir well.
 Gently boil uncovered
 for 3 minutes and remove from heat. Add vanilla. To serve, slightly warm
 bottom of cake.
 Loosen edges of cake with knife and invert on platter. Serve with sauce.
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