12 inch crusty baguette halved cut into 1/3-inch slices, then slices crosswise (4 cups)
10 oz bittersweet chocolate unsweetened chopped (not )
6 large eggs
3 cups half and half
0.1 teaspoon salt
0.5 cup sugar
2 tablespoons butter unsalted cut into bits
1 teaspoon vanilla
8 servings whipped cream unsweetened
Equipment
bowl
sauce pan
oven
whisk
Directions
Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling.
Remove from heat and add chocolate, then let stand 2 minutes.
Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla.
Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
Put oven rack in middle position and preheat oven to 325°F.
Dot top of pudding with butter bits.
Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)
