Martha Stewart’s Chocolate Bread Pudding from Linda Matthews

Use a day old load of brioche or good quality white bread for this pudding, but don’t remove the crusts. If made ahead and refrigerated, you can reheat the whole pudding, covered with foil. Serves 8 to 10.

2 Cups heavy cream
2 Cups milk
1 Tablespoon vanilla
1 Loaf brioche or good quality white bread (about 1 pound)
12 Ounces bittersweet chocolate, roughly chopped, plus ¼ C. shaved for garnish
8 large egg yolks
¾ C. sugar
whipping cream

1. Heat oven to 325 degrees. Cut the brioche into ¼ inch thick slices. Cut each slice into quarters, reserving bread tops. Fill a 9 x 12 glass baking dish with the bread pieces.
2. Place cream, milk and vanilla in a medium saucepan and bring to a boil. Remove from Heat and add chocolate. Whish until smooth. Combine egg yolks and sugar in a large bowl. Whish to combine. Very slowly pour chocolate mixture into egg-yolk mixture, whisking constantly, until fully combined.
3. Slowly pour half of the chocolate mixture over bread, making sure that all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish and press down to soak bread thoroughly. Remove plastic and wipe edges of the dish with a damp towel and allow to sit for 30 minutes. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Serve with whipped cream and chocolate shavings.