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Every bite of this bread pudding is saturated with bittersweet chocolate. To make it, slices of buttery brioche are arranged in a gratin dish, soaked through with chocolate custard, and baked in the oven until the bread and chocolate are set. You could use any type of white bread for this pudding, but brioche's light, airy texture absorbs the custard particularly well.

Source: Martha Stewart Living, October 1999
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Cook's Notes

A nine-by-thirteen-inch glass baking dish may be used in place of a gratin dish.

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