12-ounce loaf Italian or French bread, cut into one-inch cubes
3 cups half and half
2 ounces dark Baker’s chocolate
4 ounces semi sweet Baker’s chocolate, divided
1 cup brown sugar
¼ cup unsweetened cocoa powder
¼ cup espresso powder (we used King Arthur Espresso Powder)
1 teaspoon ground cinnamon
¼ teaspoon salt
6 whole eggs
¼ cup vanilla flavored vodka (optional)
1 ½ teaspoons vanilla extract
2 ounces white chocolate
Butter for baking dish
Vanilla ice cream for serving
Place bread cubes in a large bowl.
In a separate microwave safe medium bowl, place half and half along with dark chocolate and half of semi-sweet chocolate.
Microwave for 2-3 minutes to get cream hot enough to melt the chocolate. Do not over heat. Use a whip to mix the chocolate into the hot cream then set aside to cool.
In a separate small bowl, mix brown sugar, cocoa powder, espresso powder, cinnamon and salt.
Add to cream mixture and whip to combine.
In the same small bowl, beat eggs with the optional vanilla vodka and vanilla extract.
If the cream and chocolate mixture has cooled enough, add the egg mixture in and whip to combine.
Pour the whole liquid mixture over the bread cubes and refrigerate for at least an hour.
Preheat the oven to 325 degrees F.
Butter a casserole dish. Ours was 10x10x2-inch in size.
Pour the bread mixture into the buttered dish.
Take the 2 ounces of semi-sweet chocolate and shave off slivers with a sharp knife and sprinkle over the top.
Do the same for the white chocolate and place the casserole dish into the oven for 45-50 minutes or until a knife inserted in the center comes out clean.
The knife may pick up some chocolate so you are just looking to make sure the egg is cooked. The mixture will look a little puffy. Out of the oven, it will deflate somewhat.
Let set for ten minutes then serve with vanilla ice cream.