Ingredients
2 1/4 cups heavy cream
2 1/4 cups heavy cream
1 1/2 cups whole milk
1 1/4 cups packed light brown sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter, melted
1 pound day-old French bread, cut into 1-inch cubes (about 12 cups) or 1/2-inch-thick slices
1 tablespoon raw sugar
Position a rack in the center of the oven and preheat the oven to 350°F.
In a large bowl, whisk the cream, milk, brown sugar, eggs, and vanilla together. Stir in the chocolate.
Heat the Curtis Stone 12-inch Nonstick Multi-Purpose Pan over low heat. Add the butter and stir just until melted. Remove the pan from the heat and cool slightly. Add the bread cubes and toss to coat, or brush the melted butter over the bread slices to coat. Arrange the bread slices decoratively in the pan. Add the cream mixture, distributing the chocolate evenly over and between the bread pieces, and press gently to submerge the bread. Set aside for about 20 minutes to allow the bread to soften and soak up some of the cream mixture.
Sprinkle with the raw sugar. Bake for about 45 minutes, or until the pudding puffs and is golden brown on top but still moist inside. Cool slightly before serving.