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1
In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.
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2
In a large stainless steel bowl, beat the whole eggs and the egg yolks.
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3
Gradually whisk in the sugar and beat until fluffy.
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4
Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil.
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5
Slowly whisk into the egg mixture.
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6
Then, whisk in the melted chocolate.
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7
Chill over ice and refrigerate, covered, until needed.
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8
(This should be prepared the day before so that the custard will thicken.)
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9
When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved.
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10
Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar.
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11
Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer.
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12
Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.
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13
Preheat the oven to 350 degrees F. Butter 8 3/4 cup molds or custard cups.
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14
To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups.
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15
Using a slotted spoon, remove a circle of bread and set in the custard.
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16
Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard.
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17
Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan.
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18
Fill the pan with boiling water, halfway up the sides of the cups.
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19
Bake 30 minutes.
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20
Cool and refrigerate until needed.
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21
Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream.
