Chocolate Bread Pudding

6 cups soft white bread cubes
4 tablespoons unsalted butter
2 cups heavy or whipping cream
1 cup whole or low-fat milk
5 egg yolks*
12 ounces semi-sweet chocolate chips
2/3 cup sugar
1 teaspoon vanilla extract
Rich Caramel Sauce,* vanilla ice cream, or whipped cream, for serving, optional

1. Lightly grease a 13 X 9-inch glass or ceramic baking dish with butter. Set aside.
2. Cut bread into bite-size cubes. (If crusts are hard, don't use.) Pour in baking dish, and set aside.
3. Place butter in a microwave-safe measuring cup or bowl, and microwave, covered with paper towel, on high, until melted, about 1 minute. Drizzle over bread, tossing to distribute butter as evenly as possible. Set aside.
4. Pour cream and milk into a 2-quart or larger saucepan, and bring just to a boil over medium heat. Meanwhile, place yolks in a small mixing bowl, and beat lightly. When cream mixture boils, remove from heat, and add chocolate, sugar, and vanilla. Whisk until smooth and chocolate melts. Add yolks, and whisk well.
5. Ladle cream mixture evenly over bread, making sure all is covered. Use back of a spoon to even out mixture, if necessary. Cover with foil, and refrigerate at least 1 hour (and up to 4 hours) so bread can begin to absorb the milk mixture.
6. Preheat the oven to 350 degrees F.
7. Remove dish from refrigerator, and cut 6 small holes in foil so steam can escape. Bake, covered with pierced foil, until pudding is just set (no longer jiggles in the center), about 1 hour. Make Rich Caramel Sauce, if using.
8. Remove dish from oven, uncover, and allow to cool 10 to 15 minutes. Spoon warm pudding into dessert bowls, and top as desired.

Refrigerate leftovers in airtight container for up to 5 days. Microwave gently to reheat.

Chocolate Bread Pudding

Approximate Values Per Serving: 427 calories (61% from fat), 30 g fat (18 g saturated), 155 mg cholesterol, 5 g protein, 39 g carbohydrates, 2 g dietary fiber, 133 mg sodium

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