Directions

• Cut bread in half diagonally. Arrange half of the slices in a single
• layer, overlapping if necessary, in an ungreased shallow 2-qt.
• microwave-safe dish. Drizzle with half of the chocolate; top with
• remaining bread.
• In a 1-qt. microwave-safe bowl, combine the cream and milk;
• microwave, uncovered, on high for 2-4 minutes or until hot but not
• boiling.
• In a small bowl, beat eggs; add sugar. Add a small amount of cream
• mixture; mix well. Return all to the larger bowl; stir in vanilla.
• Pour over bread; drizzle with the remaining chocolate.
• Cover and microwave at 50% power for 9-11 minutes or until a knife
• inserted near the center comes out clean, rotating a half-turn one
• (mixture will be puff up during cooking). Uncover and let stand for
• 5 minutes. Serve warm or cold. Refrigerate leftovers. Yield: 6-8
• servings.