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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 5 eggs 1 1/2 tsp. vanilla extract 1/2 tsp. salt hot water 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |