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4 cups heavy cream
5 oz. bittersweet chocolate
6 egg yolks (you can just use the entire egg including the whites)
½ cup granulated sugar
1 tsp. pure vanilla extract
9 cups cubed firm-textured white bread (1-inch cubes)-(Really any type of white bread will do)
1. Heat the oven to 325 degrees F.
2. Bring the cream to a simmer in a heavy saucepan. Turn off the heat. Put the chocolate in a large heat proof bowl, and pour in 1 cup of the warm cream. Let stand, stirring occasionally, until the chocolate melts. Stir the mixture until smooth. Pour in the remaining cream.
3. In a separate large bowl, whisk together the egg yolks, sugar, vanilla and salt. Slowly whisk in the chocolate mixture. Strain through a fine strainer and skim off any froth.
4. Put the bread cubes in a large bowl and pour the pudding over it. Stir gently until the cubes are moistened through. Be careful not to crumble the bread. Transfer the cubes to an 8-by-8-inch baking dish, and pour any remaining pudding over the top. Bake until the pudding is just firm to the touch, about 50 minutes. Serve warm with whipped cream. YUMMO!