Prep 30 mins
Cook 50 mins
When cooked the sugar becomes crunchy and adds an elegant finish. This recipe was printed in the March 2003 edition of Bon Appetit and is reported to be served at the Red Fish Grill in New Orleans. I made this for my best friends birthday bash last year. Not low in anything!
- Preheat oven to 325 degrees.
- Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
- Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
- Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
- In a large bowl, lightly beat egg and vanilla just till blended.
- Slowly whisk the hot chocolate mixture into the egg mixture.
- Allow custard to cool for 10 minutes, stirring often.
- Add bread cubes and remaining chocolate chips to the custard mixture.
- Toss lightly to coat.
- Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
- Bake until the custard thickens and center is just set, about 50 minutes.
- Serve warm.
DELICIOUS! Made this with all whole milk and added pecans. I replaced the sugar sprinkled on top with brown sugar instead. Loved it. Thanks for sharing! =)
We loved it. I used 1 cup of low fat vanilla yogurt and 1 cup of low fat milk intead of the whipping cream and milk. Also used up some old Easter chocolate that was in the freezer. My kids hate crusts, so I cut them off and throw them into a freezer bag until I need them. So this was a great recipe to use up stuff. The kids really loved it.
We used regular milk since that was all that was available. I added a pat of butter to the melting chocolate as well. The results were so delicious! It is rich and creamy with a crunchy topping from the sugar. Great tasting cold or warm from the oven with cream or Cool Whip! Thanks for posting!