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1
Prepare the chocolate bread: Early in the day or the day before serving, preheat the oven to 350F.
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2
Heavily butter a 9 x 3-inch loaf pan.
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3
Melt the butter and chocolate in a small saucepan over low heat.
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4
Set aside to cool.
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5
Sift together the flour, baking powder, and salt in a small bowl.
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6
Set aside.
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7
Beat the eggs and sugar together in a large bowl until light and fluffy.
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8
Beat in the vanilla, then the cooled chocolate mixture.
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9
With a wooden spoon, stir in half of the flour mixture.
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10
Stir in the sour cream, then the remaining flour.
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11
Continue stirring until the batter is smooth.
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12
Pour the batter into the loaf pan and bake until a toothpick inserted in the middle of the loaf comes out clean, 50 to 55 minutes.
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13
Cool the bread for 10 minutes, then remove it to a rack and let cool completely.
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14
Prepare the berries by combining them in a medium bowl, then tossing them with the cassis.
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15
Set aside.
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16
Prepare the custard: Whisk the eggs, sugar, and flour together in a medium bowl.
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17
Add the cream in a thin, steady stream, whisking constantly, until well blended and smooth.
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18
Assemble the pudding: Preheat the oven to 350F.
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19
Butter a 1 1/2-quart souffle dish and sprinkle with sugar.
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20
Slice the chocolate bread into half-inch-thick slices and lay them out flat on a baking sheet.
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21
Toast the bread in the oven for 15 minutes, then turn and toast the other side 10 minutes more.
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22
Set aside to cool.
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23
Do not turn off the oven.
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24
Place one-third of the toasted bread slices in the souffle dish.
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25
Top with half the berries; spoon one-third of the custard over the berries.
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26
Use half the remaining bread to make a second bread layer.
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27
Top with the remaining berries and half the custard.
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28
Make a final layer with the remaining bread and top it with the remaining custard.
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29
Bake the bread pudding in the oven until the custard has set and the top is lightly browned, 1 1/2 hours.
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30
Serve slightly warm or at room temperature.
