Rich Chocolate Brioche Bake

1. 1

   Lightly grease a shallow, oven-proof dish (or use PAM).

2. 2

   Melt chocolate w/marmalade & butter in a heat-proof bowl over just simmering water, stirring occ till smooth. (Choc mixture will be dark, glossy & approach a light pudding consistency).

3. 3

   Allow choc mixture to cool till just barely warm to the touch (It will have taken on a jam-like consistency at this point).

4. 4

   Generously spread the melted choc mixture over the brioche slices & arrange them in the dish so the slices overlap (See pic that will post after recipe is published).

5. 5

   Beat the eggs, milk & cream in a lrg bowl. Pour slowly & evenly over the brioche slices & refrigerate for 30 minutes.

6. 6

   Preheat oven to 350u00b0F.

7. 7

   Remove dish from refrigerator, sprinkle w/raw sugar & bake (tented) for 30 minutes. Remove tent & continue baking for 10-20 minutes till the custard has set lightly & the brioche slices are golden brown.

8. 8

   Allow to sit till the baking dish is just cool enough to handle & serve warm.

9. 9

   NOTES: I could not get individual brioches or a lrg brioche loaf, so I used a dense Italian bread. A less dense bread does work best as it allows for better absorption of the custard mix. The recipe does not tell you to do this, but I suggest lightly brushing the exposed crusty edges of the overlapping brioche (or bread) slices w/butter using a pastry brush when the tent is removed.

* Per serving · 4 servings · Values may vary.