Ingredients

• 8 cups 1-inch cubes crustless white bread (one 20-oz loaf)
• 1/4 cup unsalted butter, melted
• 1 3/4 cups half and half
• 1 cup heavy whipping cream
• 4 ounces unsweetened chocolate, finely chopped
• 2 Tablespoon Kahlua
• 1 cup sugar
• 4 large egg yolks
• 1 cup chocolate chips (milk or semi-sweet)
• 1/3 cup almond slivers
• Optional: sweetened whipped cream and caramel sauce

Directions

1. Toss cubed bread and melted butter together in a buttered 9×13 glass baking dish.

2. In a large heavy saucepan, add half and half, cream and bring it to simmer (do not boil). Remove from heat and stir in chopped unsweetened chocolate until melted. Add Kahlua. In a medium bowl, stir together egg yolks and sugar. Add a few tablespoons of hot chocolate/cream mixture into egg yolk/sugar bowl, whisking to combine. Repeat until both mixture are well incorporated. This way the egg mixture won’t curdle.

3. Pour the chocolate custard mixture over bread. Sprinkle chocolate chips and almond slivers. Cover the top with plastic food service wrap, and weigh it down with another pan and let stand 1 hour so custard will absorb into bread or refrigerate overnight. Can be made a day ahead.

4. Preheat oven 350 degrees F

5. Bake pudding until center is set for about 40 minutes. Serve warm with whipped cream or vanilla ice cream and caramel sauce.

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