Chocolate Silk Bread Pudding

Now this is something else altogether—more a deep chocolate pudding than a bread pudding—pure dark silk. It’s an old family recipe from Judith Dern in San Francisco.

The bread crumbs (used in many older versions of bread pudding) dissolve and melt into the eggs and chocolate as the dessert bakes, forming a smooth custard that’s rich without being heavy. Use only the best chocolate for this pudding.