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Instructions |
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Preheat oven to 350 degrees. Toast 12 slices white bread on 2 baking sheets until slices are dry but not brown, about 15 minutes. flipping after 7 minutes. Cool completely on sheet.
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Meanwhile, line 20 cups in 2 standard-size muffin tins with paper liners. Cut cooled toast into 1/2 inch cubes and divide, along with 1 1/3 cups semisweet chocolate chips, among muffin cups. Gently shake tins to distribute chips evenly; set aside.
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In a large bowl, whisk 10 large eggs, 1 cup sugar, 1 tsp. vanilla and 1/4 tsp salt until sugar is dissolved. Add 1 12 cups whole milk and 1 1/2 cups heavy cream and continue whisking until smooth. Pour custard evenly over bread cubes and chocolate chips in mufin cups. Let stand until bread absorbs custard. about 20 minutes.
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Place muffin tins on pans with 1-inch sides. Pour water into pans, creaing a bath around muffin tins. Bake until custard sets and tops are golden, 45 to 50 minutes. Cool in muffin tins on a wire rack.
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| Serving
Suggestions |
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Serve with whipped cream and crushed peppermints, if desired.
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Originally Submitted
7/22/2010
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