Chocolate Bread Pudding

Makes 20 small (1/2 cup) servings

3 1/2 cups (1 3/4 pints) heavy cream, plus more as necessary to moisten pudding
1 cup sugar
1/2 cup milk
2 1/2 cups semisweet chocolate chips, divided
2 eggs
2 teaspoons vanilla extract
8 cups torn pieces of brioche (or other rich bread)
4 tablespoons sugar
 
1) Preheat oven to 350 degrees. Spray a 9-by-13 baking dish with non-stick cooking spray.
2) In a medium-sized heavy saucepan, bring 3 1/2 cups cream, 1 cup sugar and milk to a simmer, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth.
3) In a large bowl, whisk together egg and vanilla. Gradually whisk in hot chocolate mixture. Let cool for 10 minutes, stirring often. Add bread and remaining chocolate chips. Toss to coat.
4) Transfer to prepared baking dish. If not moist enough, drizzle heavy cream over top. Sprinkle 4 tablespoons sugar over top. Cover with foil.
5)  Bake until custard thickens and center is just set, about 50 minutes. Serve warm, drizzled with heavy cream or with a scoop of vanilla ice cream.

Source: Dave Martin full time RV’er, Elephant Butte, New Mexico, to Phyllis Colpitts, my mom who then passed it to me, Whitney Llewelyn.