I had people over for dinner and ended up with an extra baguette. I also had whole milk left from making a batch of rice pudding. So this served as a fridge/pantry cleaning decadent dessert.
1 1/4 cup whole milk
1/4 cup cream
235g dark chocolate
1/2 cup sugar
1/8 tea spoon salt
1 tea spoon vanilla
1 baguette (1 or 2 day old. you don’t want fresh bread)
1 cup blueberries
7. Put the souffle dish in a large roasting tray. Pour over the bread. Allow to soak for 1 hour. If all the custard doesn’t “fit”, leave it alone for about 20 minutes. The bread will soak it up and you will be able to pour more.
This is why you don’t want fresh bread, it doesn’t soak up enough. And really, do give it at least 1 hour to soak up.
10. Turn the oven on to 325F. Add boiling water to the roasting pan. Put the waterbath in the oven for 45-50 minutes. The edges should be set while the middle should be still liquidy.
Remove from the oven and allow to cool. The cooler it gets the more set the custard will be. The pieces on top and near the edges will be slightly crispy and everything else very soft and creamy.