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Whisk the milk, eggs, and sugar in a medium saucepan. Add the butter and Chocolat Vitale and heat over low heat, stirring only until the butter and chocolate melt. Stir in the vanilla. Lightly coat a 13-by-9-inch baking dish with cooking spray. Arrange the bread slices in a 3 layers. Pour the chocolate sauce over the bread. Cover the plastic wrap and place another baking dish on top to weigh down the bread. Set aside for 1 hour to allow the bread to absorb the sauce. (Can be made to this point up to 1 day ahead. Refrigerate.) Heat over to 325 F. Remove the top baking dish and plastic. Bake uncovered 35 to 40 minutes or until set. Serve warm with whipped cream. |