So easy a kid could do it. No, really, let your kid do it.
Recipe information
Yield
6 to 8 Servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Generously butter a 13x9” baking dish; arrange bread in dish, overlapping as needed to fit.
Step 2
Heat milk, chocolate, sugar, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until chocolate is almost completely melted, about 3 minutes. Remove from heat and stir until chocolate is completely melted (this method prevents chocolate from burning). Let cool.
Step 3
Add eggs one at a time to chocolate mixture, whisking to blend after each addition. Pour over bread, pressing to help bread absorb liquid. Let sit at room temperature until bread is saturated, about 1 hour.
Step 4
Bake uncovered until bread pudding is just set (it will jiggle slightly), 30–35 minutes. Let cool slightly on a wire rack. Serve with whipped cream, if desired.
Do Ahead: Bread pudding can be assembled 1 day ahead. Cover and chill.
