1 loaf day-old challah or brioche, crust removed, 1-inch dice
6 ounces Lindt Dark Chocolate, 70%, chopped
MIXED BERRY SAUCE:
3 cups frozen mixed berries, thawed or fresh mixed berries
3 T. sugar
1 t. cornstarch
Preheat oven to 325F. Butter a 9x13 baking dish. In a large bowl, whisk together, eggs, egg yolks and sugar until pale yellow in color. Add cooled butter, cream, half and half and vanilla, and whisk until well blended.
Add bread to the bowl and mix with your hands until the bread is well coated with egg mixture. Pour into prepared dish and sprinkle with chopped chocolate. Be sure chocolate is evenly dispersed. Cover with foil and bake for 1 hour until set. Allow to cool for 20 minutes before serving.
Meanwhile, prepare mixed berry drizzle by blending the mixed berries in a food processor or blender until pureed. Pour into medium saucepan over medium heat. Add sugar and cornstarch and stir until thickened. Remove from heat and cool.
To serve, cut slice of warm bread pudding with a drizzle of mixed berry sauce on top. Pair with Bacalhoa Moscatel de Setubal.
Eddie's Recipe Tip:
Try substituting the mixed berry sauce with Mrs. Richardsons Butterscotch Caramel Sauce, then topping with toasted pecans.