Prep 10 mins
Cook 1 hr
The original of this recipe was found in the 2012 Better Homes and Gardens Special Interest Publications, Ultimate Casseroles, & it has been tweaked to better suit the 2 of us.
- 1 lb whole grain bread, cut into 1-inch cubes
- 1 cup raisins (optional)
- 4 cups 2% low-fat milk
- 1 cup granulated sugar
- 6 ounces bittersweet chocolate, coarsely chopped
- 8 large eggs, lightly beaten
- 3 tablespoons orange zest, minced
- 1 teaspoon pure vanilla extract
- 1⁄8 teaspoon salt
- Using about 1 tablespoon of unsalted butter, butter the inside bottom & sides of a 3-quart baking dish.
- Spread half the bread cubes evenly in the prepared baking dish, then, if using the raisins, sprinkle them over the top of the bread cubes. Spread the rest of the bread cubes evenly over the raisins, then set aside.
- In a medium saucepan, combine the milk, sugar & chocolate, then cook over medium heat for about 5 minutes or until chocolate is melted, whisking or stirring frequently. When chocolate is melted, remove from heat.
- In a large bowl, combine eggs, orange zest, vanilla extract & salt, then gradually whisk the chocolate mixture into this egg mixture.
- Pour mixture evenly over the bread cubes, pressing down lightly to make sure the bread is completely moistened. Cover loosely with foil, & set aside while oven is heating.
- Preheat the oven to 325 degrees F, then bake, covered, for 25 minutes, then uncover & bake another 30 minutes or until the bread is nicely browned, evenly puffed & set.
- Remove from the oven & cool on a wire rack for at least 30 minutes before serving.