1. Butter an 8-inch square glass baking dish; cut or tear enough of the bread to equal six cups; chop chocolate into coarse pieces. 2. In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. 3. Remove pan from heat and let mixture stand covered & undisturbed. 4. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer; in a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. 5. With mixer running add milk mixture in a slow stream, beating until combined well. 6. Whisk chocolate mixture until smooth & add with vanilla to egg mixture; beat mixture until combined well. 7. Pour cream mixture over bread cubes and with a spoon push bread down into mixture to coat evenly. 8. Chill pudding, covered, 1 1/2 hours. 9. Preheat oven to 350°F; pour bread mixture into baking dish. 10. Put baking dish in a large baking pan and add enough hot water to pan to reach 1/2 the way up sides of dish. 11. Bake pudding in middle of oven 45 to 50 minutes or until set and springy to the touch. 12. Transfer pudding to a rack and cool for thirty minutes (pudding is also good chilled). 13. Poach cherries while pudding is baking;. 14. in a saucepan bring wine, water and sugar to a boil stirring until sugar is dissolved; add cherries and remove pan from heat; let mixture stand for one hour;drain cherries in a sieve and discard liquid. 15. Serve pudding with cherries and whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
