Prep 30 mins
Cook 40 mins
If you love chocolate and you you love pudding, well your taste buds will go wild.
- butter (for the dish)
- 1 (1 lb) loafstale unsliced challah or 1 (1 lb) loaf brioche bread or 1 (1 lb) loafother egg bread
- 1⁄2 cup dried cherries or 1⁄2 cup cranberries
- 7 ounces semisweet chocolate or 7 ounces bittersweet chocolate, broken into pieces
- 2 cups heavy cream
- 1 cup half-and-half
- 5 tablespoons unsalted butter, cut up
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 4 eggs
- 1 teaspoon ground cinnamon, mixed with sugar below
- 1 tablespoon sugar (for sprinkling)
- One 2 quart dish (size is important).
- Use an 11 x 7 inch dish or a 9 x 9 x 2 inch dish.
- Butter dish and set aside.
- Remove crust from bread.
- Cut bread into 1/2 inch thick slices.
- Quarter the slices.
- Line the bottom of the dish with the bread, add a layer of cherries or cranberries, and continue layering, ending with bread.
- In the top of a double boiler over hot, but not boiling water, combine the chocolate, cream, half-and-half, butter, sugar and salt.
- Cook the mixture, stirring with a wooden spoon, just until the chocolate and butter melt.
- Remove the top of the double boiler from the water, wipe the bottom of the pan, and set it aside until the mixture is still quite warm but not hot.
- In the bowl of an electric mixer, beat the eggs and vanilla for 1 minute.
- With the machine running, slowly add the chocolate mixture to the eggs so that it gently warms the eggs but doesn't make them curdle.
- Slowly pour the chocolate mixture over the bread, pressing the custard into the bread (with your hand or a spatula).
- Sprinkle the pudding with the cinnamon-sugar.
- Cover the dish with plastic wrap and refrigerate overnight.
- Remove the pudding from the refrigerator 1 hour before baking.
- Lift off the plastic wrap.
- Set the oven at 350 degrees.
- Bake the pudding in the hot oven for 40 minutes or until the top is crusty and the custard doesn't wiggle when you shake the pan.
- Spoon the pudding onto plates and serve at once.