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1
Preheat the oven to 325.
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2
Put 2 ounces of the bittersweet chocolate in a small heatproof bowl.
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3
Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat.
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4
Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth.
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5
Let the chocolate ganache stand at room temperature until set.
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6
Butter an 11-by-8-inch baking dish.
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7
In a small saucepan, melt the butter.
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8
In a large bowl, toss the melted butter with the diced challah.
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9
Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown.
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10
Wipe out the bowl.
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11
In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil.
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12
Remove the heavy cream mixture from the heat.
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13
Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted.
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14
In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms.
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15
Slowly whisk in the warm chocolate cream until smooth.
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16
Strain the custard into a clean bowl.
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17
Add the toasted bread and toss to coat with the warm chocolate cream.
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18
Let stand for 10 minutes, or until most of the chocolate cream is absorbed.
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19
Pour the bread mixture into the prepared baking dish.
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20
Using a large spoon, dollop the chocolate ganache on top.
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21
Bake the bread pudding for about 35 minutes, or until it is cooked through.
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22
Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.
