Chocolate Bread Pudding
3 C. milk
1 C. half-and-half
3/4 C. sugar
1 8-oz. package semisweet chocolate chips
1/3 C. Irish whiskey
4 large egg yolks
1 T. butter
1 t. vanilla
1/8 t. salt
1 (1 pound) loaf challah or French bread, cut into 1-inch cubes
Heat oven to 350° F. Grease a 2-quart baking dish and set aside.
In a 6-quart saucepan, combine milk and half-and-half. Bring to a simmer over medium low heat, stirring occasionally. Add sugar and chocolate; stir until melted. Bring mixture to a boil, cook 1 minute. Remove from heat and stir in whiskey.
Beat egg yolks in a small bowl and slowly whisk in 1/4 cup of milk mixture. Whisk egg mixture and remaining milk mixture until well combined and thickened. Stir in butter, vanilla and salt. Fold in bread; spoon pudding into dish. Let soak 1 hour at room temperature. Bake until knife inserted in the center comes out clean, about 50 minutes.
To serve, spoon into bowls; garnish with shaved chocolate and sprinkle with powdered sugar, if desired.
Yield: 10-12 servings.