7 oz. semi-sweet chocolate, divided
16 slices firm white bread (about one 1 lb. loaf)
3 Tbsp. butter, melted
1 (12 oz.) pkg. frozen unsweetened raspberries, divided
3 Tbsp. plus 1/2 c. granulated sugar, divided
1 1/2 c. milk
1 1/2 c. half and half
1 1/2 tsp. vanilla extract
1/2 tsp. salt
powdered sugar (optional)
fresh raspberries (optional)
mint sprigs (optional)
Melt 1 ounce of chocolate. Chop remaining chocolate finely
and set aside. Butter a 2-quart baking dish. Trim and discard
crusts from bread. Brush one side of each slice with butter.
Halve bread diagonally to form triangles. Place 10 triangles on
bottom of baking dish. Sprinkle with half of the raspberries.
Drizzle with half of the melted chocolate. Sprinkle with 1
tablespoon of granulated sugar. Repeat layering with 10 triangles
and remaining berries, melted chocolate and sugar. End with bread
layer. Sprinkle with tablespoon sugar.
In a saucepan over medium heat, mix milk with half and half
and bring to a simmer.
In a bowl, beat eggs. Whisk in hot milk mixture until smooth.
Stir in chopped chocolate, vanilla, salt and remaining sugar until
smooth melted. Pour over bread. Refrigerate until most of the
liquid has been absorbed, about 1 to 2 hours.
Preheat oven to 350 degrees. Place baking dish in large roasting
pan. Place on center oven rack. Pour enough hot water into
roasting pan to come halfway up sides of baking dish. Bake 1 hour
or until knife inserted into center comes out clean. Remove baking
dish from roasting pan. Cool on rack 10 minutes before serving.
Sprinkle with powdered sugar, raspberries and mint, if desired.
Yields 10 servings.
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