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 cube
p
r e p a r a t i o n :
- Combine milk, heavy cream, and chocolate in saucepan, stir over
low heat until chocolate is melted. Allow to cool somewhat.
- Whisk yolks, sugar and vanilla
in a large bowl.
- Gradually whisk in warm chocolate
mixture.
- Pour mixture over the bread cubes.
- Cover with foil,
poking a few holes to steam to escape, and bake at 325 degrees
over bain marie for 1 hour.
- Serve and top with the fresh whipped
cream.
|
|
