i
n g r e d i e n t s :
4 cups
heavy cream
2 cups milk
2 cups fresh whipped cream
1 pound chopped semisweet chocolate
16 egg yolks
1-1/3 cups brown sugar
2 teaspoons pure Vanilla extract
2 pounds brioche (or challah) cut into 1 inch cubes
p
r e p a r a t i o n :
1.
Combine milk, heavy cream, and chocolate in saucepan, stir over
low heat until chocolate is melted. Allow to cool somewhat.
2. Whisk yolks, sugar and vanilla
in a large bowl.
3. Gradually whisk in warm chocolate
mixture.
4. Pour mixture over the bread cubes.
5. Cover with foil,
poking a few holes to steam to escape, and bake at 325 degrees
over bain marie for 1 hour.
6. Serve and top with the fresh whipped
cream.
