- 1/4 cup unsalted butter
- 7 cups French bread cubes
- 2 cups whipping cream
- 1 cup milk
- 8 (1-ounce) bittersweet chocolate squares, chopped
- 5 egg yolks, lightly beaten
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- Whiskey Sauce
- Garnish: chocolate shavings
How to Make It
Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.
Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.
Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.
Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.