Ohhh Chocolate Bread Pudding

1. 1

   Preheat oven to 450.

2. 2

   Slice crusts off brioche.

3. 3

   Cut into 3/4 inches slices.

4. 4

   Dip slices into melted butter and place on baking rack.

5. 5

   Place rack on top of a baking sheet (to catch drips) and toast for 5-10 min, watching closely to make sure they don't burn.

6. 6

   Arrange toasted slices in a 9x13 pan.

7. 7

   In a large bowl, whisk the egg yolks and sugar.

8. 8

   Melt chocolate in a bowl that has been placed in a wide skillet of barely simmering water.

9. 9

   Put milk and cream in a saucepan and scald (i.e., bring it nearly to a boil but don't let it boil, and stir actively to keep the milk skin from forming).

10. 10

    When the milk has been scalded, whisk gradually into the egg mixture.

11. 11

    Then whisk in melted chocolate and vanilla.

12. 12

    Pour mixture over brioche.

13. 13

    Cover with plastic wrap and weigh down (I place books on top of the plastic wrap).

14. 14

    Let sit for an hour.

15. 15

    Preheat oven to 325.

16. 16

    Take plastic wrap off and replace with foil.

17. 17

    Puncture foil with a fork.

18. 18

    Place pan inside a larger pan filled with boiling water and bake for 1 1/2 hours or until liquid is absorbed and the bread looks a bit shiny.

19. 19

    Serve with creme anglaise drizzled on top.

No additional tips available.