Total Time
Prep 1 hr
Cook 2 hrs

My boyfriend has actually said that, if forced to choose in a life-or-death situation, he might go with this dessert over me. But it's so good that I'm not really that offended. I got this recipe from his mom, and I think it's from a newspaper column dating back to the 1980s. I like to serve this with a creme anglaise -- I'm still perfecting my version so I haven't included it, but I'm sure there's a great creme anglaise somewhere on this website.

Ingredients Nutrition

  • 1 12 lbs brioche bread (you can substitute challah if you can't find brioche)
  • 1 lb melted unsalted butter (but have up to 1/2 lb. more on you just in case you run out during the dipping)
  • 1 cup milk
  • 3 cups heavy cream
  • 10 egg yolks
  • 1 cup sugar
  • 1 cup Belgian chocolate, semi-sweet, good quality (you can also use bittersweet chocolate if that is your preference)
  • 1 teaspoon vanilla


  1. Preheat oven to 450.
  2. Slice crusts off brioche. Cut into 3/4 inches slices. Dip slices into melted butter and place on baking rack. 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.
  3. Arrange toasted slices in a 9x13 pan.
  4. In a large bowl, whisk the egg yolks and sugar.
  5. Melt chocolate in a bowl that has been placed in a wide skillet of barely simmering water.
  6. 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).
  7. When the milk has been scalded, whisk gradually into the egg mixture. Then whisk in melted chocolate and vanilla.
  8. Pour mixture over brioche. Cover with plastic wrap and weigh down (I place books on top of the plastic wrap). Let sit for an hour.
  9. Preheat oven to 325. Take plastic wrap off and replace with foil. Puncture foil with a fork. 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.
  10. Serve with creme anglaise drizzled on top.