Serves 6

This rich and chocolatey pudding bears little resemblance to original bread puddings, which were simple dishes made by frugal cooks who needed an easy way to recycle stale bread. When adding the chocolate mixture to the eggs, do it gradually. This will prevent any chance of cooking the eggs. The water bath protects the pudding from overcooking.

Butter (for the dish)

½ pound challah, cut into ½-inch cubes (about 4 cups)

4 ounces semisweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1½ cups milk

3 eggs

? cup granulated sugar

? cup packed light brown sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1½ cups heavy cream

Confectioners’ sugar (for sprinkling)

1 cup heavy cream (for serving)

1. Butter a shallow 2-quart baking dish. Have on hand a roasting pan in which the baking dish will fit.

2. Place the challah cubes in the dish.

3. In a heatproof bowl set over a saucepan of barely simmering water, cook the semisweet and unsweetened chocolates and milk, stirring often, until the chocolate melts. Remove the bowl from the water and wipe the bottom dry.

4. In a large bowl, whisk the eggs. Whisk in the granulated and brown sugars, vanilla, salt, and 1½ cups cream. Gradually whisk in the chocolate mixture, about ? cup at a time. Pour the mixture evenly over the challah. Press the bread down into the custard and set it aside for 40 minutes, pressing the bread occasionally into the custard.

5. Set the oven at 350 degrees. Set the baking dish in the roasting pan. Pour enough hot tap water into the roasting pan to come halfway up the sides of the dish.

6. Bake the pudding for 35 minutes or until the custard is set. Transfer the baking dish to a wire rack and cool to room temperature. Sprinkle with confectioners’ sugar and serve with the remaining 1 cup heavy cream. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net