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- Serving: Serves 12
Indulgently rich, melt in your mouth, dark chocolate is good for your heart and it's good for dessert. The next time you need to treat yourself - or serve a stunning sweet for a crowd - sink your teeth into this dreamy Dark chocolate bread pudding with red berry sauce recipe.
- 1/4 cup (1/2 stick) unsalted butter, melted
- 6 eggs
- 4 egg yolks
- 1/2 cup sugar
- 1 quart half and half
- 2 teaspoons pure vanilla extract
- 1 pound day-old brioche or another white bread, crusts removed, diced large
- 6 to 8 ounces high-quality dark chocolate, chopped
- 3 cups fresh or frozen (thawed) cherries, raspberries or strawberries
- 1/4 cup sugar or more to taste
- 1 teaspoon corn starch
- Preheat oven to 325 degrees F. and use some of the melted butter to grease a 9x13-inch baking dish. In the bowl of a standup mixer fitted with the whisk attachment, beat eggs, egg yolks and sugar until well-combined. Add butter (make sure it is cool), half and half and vanilla and beat in.
- Add bread to the bowl and use your hands to press bread into egg mixture and mix until bread is well-coated. Pour bread mixture into prepared dish and evenly scatter dark chocolate on top. Use your fingers to press some of the chocolate deep into bread mixture. Cover with aluminum foil (spray underside of aluminum foil with nonstick cooking spray to keep chocolate from sticking to it).
- Bake for 60 to 65 minutes or until set. Set pan on wire rack, uncover and let cool for at least 15 minutes before slicing and serving with sauce. You can also refrigerate bread mixture for an hour or overnight before baking – you may need to add 10 minutes or so to the baking time.
- Meanwhile, to make the sauce, place berries in a blender or food processor and puree. If using raspberries, press through a thin sieve to remove seeds. Pour berry mixture into medium-sized saucepan and over medium heat. Quickly add sugar and cornstarch and cook, stirring often, until thickened. Remove from heat and allow to cool before serving.