Makes one 9” round

Total time: About 1 ½ hours

Melt:

2          cups semisweet chocolate chips (12 oz.)

1          cup brown sugar

1          stick unsalted butter

Whisk Together; Pour Over:

2          cups whole or 2% milk

3          eggs

2          T. vanilla extract

2          t. instant espresso (or coffee) mix

½         t. table salt

13               slices Texas toast, cut into 1” cubes

Fold In:

            Chocolate mixture

Serve With:

            White Chocolate Cream Sauce

Directions:

Preheat over to 350°; coat a 9” springform pan with 1 T. softened unsalted butter.

Melt chocolate chips with the sugar and butter in a saucepan over low heat.  Stir frequently until chips are smooth, about 8 minutes.

Whisk milk, eggs, vanilla, coffee, and salt together and pour over bread cubes.  Toss well so the bread absorbs most of the liquid and begins to lose its shape.

Fold the melted chocolate into the bread mixture, the transfer to the prepared pan.  Bake 1 hour, or until center springs back when gently pressed.  Cool on a rack for 15 minutes, remove sides of pan, and slice.