A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite
in New Orleans, but this recipe goes one step beyond tradition by incorporating
plenty of chocolate. The result is warm, rich, and very delicious - especially served
with whipped cream or ice cream.
1 1/2 cups milk
1 3/4 cups plus 2 tablespoons heavy cream
1/2 cup granulated sugar
1 1/2 cups chocolate chips
1/8 teaspoon salt
3 large eggs, beaten with a fork
1/3 large French baguette, buttered and cut into 1/2-inch cubes (3 cups total)
Place bread cubes in a large bowl; set aside.
Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan.
Cook over low heat, whisking occasionally, until chocolate is melted and the
mixture is an even brown (no little chocolate specks floating in the milk),
10 to 15 minutes.
Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour
mixture over bread cubes. Stir with a large spoon.
Refrigerate mixture for 2 to 3 hours, stirring occasionally, until all bread
is thoroughly soaked.
Heat oven to 350 degrees F. Grease a 2-quart baking dish with butter.
Pour pudding into dish. Bake for 45 minutes.
Lay a piece of aluminum foil over the top of the dish, tucked loosely around
the edges; return pudding to oven and bake for 25 to 30 minutes longer, until
a tester inserted near the center comes out clean.