Ingredients

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out
overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan

Directions

To make the custard,

whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium
saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring
to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the
yolk mixture. Set aside.

In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup
gratin dish. Pour the custard over the bread. Stir the bread a little so the custard
settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes.

Place a rack in the middle of the oven and preheat to 325 degrees F.

Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water
into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until
just set, but still wiggle-y, about 40 minutes.

Remove from the oven and cool completely before

serving.

Ingredients

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