Ingredients

Serves 6

　　1/2 stick (1/4 cup) unsalted butter

　　4 cups 1-inch cubes day-old country-style white bread

　　3 ounces unsweetened chocolate (not bittersweet)

　　1 3/4 cups whole milk

　　1 cup heavy cream

　　3 large egg yolks

　　3/4 cup sugar

　　

Step 1

Preheat oven to 350° F

　　

Step 2

Melt butter and in a bowl toss with bread. Chop chocolate and transfer to another bowl. In a saucepan bring milk and cream to a simmer and remove pan from heat. Add cream mixture to chocolate, whisking until smooth. Add yolks and sugar, whisking until combined well. Pour custard over bread. Let pudding stand, covered, 1 hour.

　　

Step 3

Preheat oven to 350° F and butter an 8- by 8- by 2-inch square baking pan.Transfer pudding to pan and bake in middle of oven until just set but still trembles slightly, about 25 minutes. Serve pudding warm or at room temperature.