Cajun Creamy Chocolate Bread Pudding

A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.

1 1/2 cups milk
1 3/4 cups plus 2 tablespoons heavy cream
1/2 cup granulated sugar
1 1/2 cups chocolate chips
1/8 teaspoon salt
3 large eggs, beaten with a fork
1/3 large French baguette, buttered and
    cut into 1/2-inch cubes (3 cups total)

Place bread cubes in a large bowl; set aside.

Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 minutes.

Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon.

Refrigerate mixture 2 to 3 hours, stirring occasionally, until all bread is thoroughly soaked.

Heat oven to 350 degrees F. Grease a 2-quart baking dish with butter. Pour pudding into dish. Bake 45 minutes.

Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges; return pudding to oven and bake 25 to 30 minutes longer, until a tester inserted near the center comes out clean. Cool 10 to 15 minutes before serving.

Serves 8.