Ingredients: 6 cups (12 oz/375 g) cubed bread, preferably French or egg bread (3/4-inch/2-cm cubes) 4 oz (125 g) unsweetened Chocolate, coarsely chopped 3 cups (24 fl oz/750 ml) Milk 3 Eggs 1 1/4 cups (10 oz/315 g) granulated Sugar 2 teaspoons Vanilla extract (essence) 2 tablespoons confectioners? (icing) sugar
Directions:1. Preheat an oven to 350?F (180?C). Butter a 1 1/2-qt (1.5-l) soufflй dish or baking dish. 2. Spread the bread cubes on a baking sheet. Bake until dry but not browned, 5-7 minutes. Remove from the oven and set aside. 3. 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. 4. 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. 5. 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. 6. 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. 7. Transfer to a rack and, using a sieve or sifter, lightly dust the top with the confectioners` sugar. Serve warm or at room temperature. |