Ingredients: 2 tablespoons unsalted butter,4 cups cubed, stale French bread or challah (about 8 ounces),1/2 cup chopped walnuts,2 1/2 cups half-and-half,1/2 cup granulated sugar,Generous pinch of kosher salt,14 ounces bittersweet chocolate, like Dagoba or Theo,3 eggs,2 egg yolks,1 teaspoon pure vanilla extract (Nielsen-Massey, please),2 tablespoons Grand Marnier (optional)
Instructions:
- Preheat the oven to 325 F. Generously butter a 2-quart souffl dish (or 6 ramekins).
- Use a large, heavy knife to chop the chocolate into morsel or chip size pieces.
- Place the bread in the souffl dish and sprinkle with 1/2 cup of the chopped chocolate and walnuts. Set aside.
- Heat the half-and-half, sugar, and salt in a large saucepan over medium heat, stirring until the sugar is dissolved. Turn the heat off and add the remaining bittersweet chocolate bits, whisking until smooth.
- In a large bowk, lightly beat the eggs, egg yolks, vanilla, and Grand Marnier (if using).
- Add the chocolate mixture slowly, while whisking, until well-blended.
- Pour the mixture over the bread and stir a little to distribute.
- Let soak at room temperature for at least 2 hours or overnight, pressing the bread down occasionally.
- Set the souffl dish in a larger baking dish.
- Add enough water to the larger dish to come halfway up the sides of the souffl dish.
- Bake for about 30 minutes until the edge is set but the center is still slightly loose. Cool on a rack; it will continue to set as it cools.
- Serve warm with Crme Anglaise or vanilla ice cream.
