6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 loaf French bread
3 T. butter, melted
2 1/2 cups heavy cream
2 cups milk
1 1/4 cups granulated sugar
2 t. vanilla
6 oz bittersweet chocolate, chopped
4 eggs + 2 egg yolks
In small saucepan, bring cream to a simmer over medium heat and pour over chopped chocolate.
Allow to sit for 1 minute and then whisk until smooth
Set aside and keep warm.
For Bread Pudding:
Slide bread into bite sized pieces and drizzle with 3 T. melted butter.
Toss to coat and bake on ungreased cookies sheet at 350 degrees until slightly golden (appx. 14 minutes).
Meanwhile in a saucepan over medium-high heat, combine cream, milk, sugar and vanilla.
Whisk until all the sugar dissolves and bring to a simmer. Add chocolate and whisk until melted. Remove from heat.
In a separate bowl, whick eggs and egg yolks. In a slow but steady stream, add the wam chocolate pudding mix into the eggs. , whisking quickly while doing so to make sure eggs don't cook and scramble.
Toss bread cubes in chocolate ganache, making sure each square is covered.
Pur egg custard on top of the bread cubes, mixing a few times to make sure each square is covered and submerged. Allow to soak for 30 minutes -1 hour, checking back frequently to make sure bread is submerged with custard.
Transfer to a casserole dish and cook in a water bath for 1 hour at 325 degrees until set but center still jiggles at bit.