Preparation

1. In a small saucepan with a thick bottom, bring the milk and cream to a boil. In a heat-proof bowl, put 1 1/3 cup of the dark chocolate, and pour the hot cream mixture over it. Wait about 1 minute until the chocolate melts and stir until you get a smooth cream.

2. In a separate bowl whisk the eggs, yolks and sugar into a uniform mixture. While stirring continuously in a whisk, add the chocolate ganache to the egg mixture in a thin stream.

3. The resulting chocolate pudding is poured into a bowl with the cubes of bread or brioche. Add the rest of the chopped chocolate to the bowl and mix well. Let the pudding soak in the bread — about 10 minutes.

4. Preheat the oven to 160 degrees Celsius. Line two English cake pans with parchment papers and transfer the bread and chocolate mixture into them. Place in the oven and bake until golden brown and crispy, and until a toothpick inserted in the center of the pastry comes out clean — about 30 minutes.

5. Remove from the oven, let cool for 30 minutes and only then remove from the pan. Cut the pastry into slices about 1 cm thick and serve with a little vanilla sauce