Chocolate Bread Pudding

Yields:	6 servings
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	Preparation	1 hours
	Cooking	1 hours
	Ready In	2 hours

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Ingredients

3	ounces	chocolate unsweetened	unsweetened, cut into small pieces
2	cups	cream, half and half
2	cups	bread crumbs	white, soft, packed loosely
2	large	eggs
1	cup	sugar	granulated
1 1/2	teaspoons	vanilla extract
1	pinch	salt
1	cup	heavy whipping cream	whipped

Directions

Heat the chocolate and half and half in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted.

Remove pan from the heat, stir in the crumbs and let stand for one hour.

Preheat oven to 350 degrees F.

Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix into the chocolate.

Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole.

Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard.

To test it, insert a toothpick in the center.

If it comes out clean, pudding is done.

Serve the pudding warm, topped with dollops of whipped cream.