Double Chocolate Bread Pudding

2 cups whipping cream
1/3 cup sugar
1/4 cup whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1tsp. vanilla extract
6 ounces day old french bread, cut into 3/4 inch cubes (about 4 cups)
1/4 cup semi-sweet chocolate chips
whipping cream

Preheat oven to 300 degrees.  In 2 quart saucepan, heat cream, sugar, and milk over medium heat until sugar dissolves, stirring occasionally.  Remove from heat.  Add chopped chocolate stirring with awire whisk until mixture is smooth and chocolate is melted.  Gradually whisk in eggs and vanilla until well combined.  place bread in a 8x8 glass or ceramic baking dish.  Pour chocolate mixture over bread.  Cover and refrigerate 30 minutes, stirring occasionally.

Sprinkle chocolate chips on top of bread mixture.  Bake uncovered, 40-45 minutes, or until set.  Cool 10 minutes.  Serve with whipped cream.

This recipe can be doubled and put in a 9x13 pan.

One February I went to a death by chocolate party.  My friend Amy H. brought this recipe.  It now has become a tradition to make this every New Year's Eve.