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1
For the Pudding:
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2
Trim away the tough ends and bottom crust form the bread.
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3
Cut into slices 3/4 inch (2cm) thick, and then in 3/4-inch (2cm) cubes (dont fuss too much with the size as they wont all be uniform).
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4
Measure 5 cups (10 ounces/284 grams) of the cubes.
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5
Lightly grease the bottom and sides of an 8-cup baking dish (I often use and 8-inch/20cm square Pyrex) and add the bread cubes in an even layer.
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6
In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt.
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7
Whisk until well blended.
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8
Pour in the half-and-half or cream and milk and whisk until combined.
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9
Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.
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10
Meanwhile, position the oven rack on the middle rung.
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11
Heat the oven to 350 degrees (180C).
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12
have ready a large baking pan with 3-inch (75cm) sides.
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13
Scatter the berries evenly on top of the pudding and gently press on them so that they are submerged but still slightly visible.
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14
Set the baking dish in the baking pan.
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15
Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish.
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16
Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes.
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17
Transfer the baking pan to a rack, carefully lift out the baking dish, and set on a rack to cool.
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18
Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve.
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19
Drizzle each serving with the chocolate or berry sauce, if desired.
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20
For the Bittersweet Chocolate Sauce:
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21
In a medium saucepan, combine the chocolate, cream, water, and salt.
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22
Set the pan over medium heat and heat, whisking constantly, until the chocolate is melted and the mixture is smooth.
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23
Slide the pan from the heat, add the butter, and whisk until melted and smooth.
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24
Serve immediately, or cool, cover, and refrigerate for up to 2 weeks.
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25
For the Blueberry Sauce:
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26
In a medium saucepan, combine 2 cups (8 ounces/227 grams) of the blueberries, the brown sugar, lemon juice, lemon zest, and salt.
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27
Set the pan over medium heat and bring to a boil, stirring frequently.
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28
Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes.
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29
Slide the pan from the heat, add the remaining 1 cup (4 ounces/113 grams) of berries, and gently press them against the side of the pan with the back of a spoon until lightly crushed.
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30
Serve immediately, or cool, over, and refrigerate for up to 1 week or freeze for up to 1 month.
