Active Time

　　15 minutes

　　Total Time

　　2¼ hours

　　

Ingredients

Makes 6 to 8 servings

　　1 (12-inch) piece day-old baguette, cut into ⅓" slices, then slices halved crosswise (4 cups)

　　3 cups half-and-half

　　½ cup sugar

　　⅛ teaspoon salt

　　10 oz fine-quality bittersweet chocolate (not unsweetened), chopped

　　6 large eggs

　　1 teaspoon vanilla

　　2 tablespoons unsalted butter, cut into bits

　　Unsweetened whipped cream, for serving

　　

Step 1

Generously butter a 2½ to 3-quart soufflé dish. Put bread in dish.

　　

Step 2

Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.

　　

Step 3

Put oven rack in middle position and preheat oven to 325°F.

　　

Step 4

Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)