CHOCOLATE BREAD PUDDINGDIRECTIONS

Active Time: 20 Minutes Total Time: 1 Hour 10 Minutes Yield: Serves 6

Two good reasons explain the enduring popularity of bread pudding in diner kitchens. First, it makes wonderful use of stale bread. Second, it tastes marvelously satisfying. Serve this intensely chocolatey version with a dollop of whipped cream.

RECIPE INGREDIENTS 6 cups cubed bread, preferably French or egg bread (3/4-inch) 4 ounces unsweetened chocolate, coarsely chopped 3 cups milk 3 eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 2 tablespoons confectioners’ sugar DIRECTIONS Preheat an oven to 350 degrees F. Butter a 1 1/2-quart soufflé dish or baking dish. Spread the bread cubes on a baking sheet. Bake until dry but not browned, 5-7 minutes. Remove from the oven and set aside. In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the chocolate and milk and stir until the chocolate melts and the mixture is smooth, 5-7 minutes. Remove from the heat and let cool for 10 minutes. In a bowl, using an electric mixer set on high speed, beat the eggs until blended. Add the granulated sugar and beat until slightly thickened, 1-2 minutes. Reduce the speed to low and gradually beat in the vanilla and the chocolate-milk mixture until incorporated. Place the bread cubes in the prepared dish. Pour the chocolate custard over the bread and, using a spoon, turn the mixture so that all the bread cubes are evenly soaked with the custard mixture. Bake for 20 minutes. Then, using a large flat spoon, push down on the bread so the custard rises to the top. Continue baking until the custard is just set, 15-20 minutes longer. Transfer to a rack and, using a sieve or sifter, lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.