Ingredients
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2 c. whipping cream
1/3 c. sugar
1/4 c. whole milk
6 oz. semisweet chocolate, chopped
2 large eggs, lightly beaten
1 tsp. vanilla
4 c. day-old French bread, cut into 3/4-inch cubes
1/4 c. semisweet chocolate chips
whipped cream (optional)
Preparation
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Preheat oven to 300\u00b0.
In 2-quart saucepan, heat cream, sugar, and milk over medium heat until sugar dissolves, stirring occasionally.
Remove from heat.
Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely.
Gradually whisk in eggs and vanilla until well combined.
Place bread in shallow 1 1/2-quart or 8-inch square glass or ceramic baking dish.
Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, stirring occasionally.
Sprinkle chocolate chips on top of bread mixture.
Bake, uncovered, 40 to 45 minutes or until set.
Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
Serve with whipped cream.
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