4 eggs, at room temperature
1 cup brown sugar
2 teaspoons vanilla extract
150 g dark baking chocolate, melted and cooled
1 ¼ cups milk at room temperature
1 ¼ cups thickened cream at room temperature
1 tablespoon strong coffee, cooled
500 g loaf stale pane di casa bread, crusts removed, cubed
1 cup dark chocolate bits
½ cup raspberry jam, blended with 2 tablespoons water
- Whisk eggs, brown sugar and vanilla in a large bowl. Add the cooled chocolate and whisk to combine. Gradually whisk in milk, cream and cooled coffee.
- Fold through the bread then set aside for 30 min, stirring occasionally until bread is evenly soaked.
- Meanwhile, preheat oven to 180°C (160°C fan forced) and grease a 2L capacity baking dish with butter. Spoon half of the bread mixture into base of dish. Sprinkle with half of the choc bits then repeat layer with remaining bread mixture and choc bits.
- Bake for 50-55 min or until cooked when tested with a skewer. Remove from oven and cool until warm. Drizzle over the raspberry jam and serve with strawberries and whipped cream.