Lucerne Inn’s Chocolate Bread Pudding 

7 egg yolks
3 cups heavy cream
1 cup sugar
tablespoon vanilla extract
day old baguette or rolls, cut into cubes
dark chocolate, broken into small chunks

1.Place yolks in stainless steel mixing bowl. Whisk.
2.Whisk in sugar and vanilla.
3.Scald cream: whisk into egg mixture.
4.Place bread and chocolate into ramekin dishes, cover with batter. Let batter soak in and add more batter if needed.
5.Place ramekins in water bath.
6.Bake at 350 for 45-55 minutes.
7.Remove from oven, cool completely.

To serve:
1.Reheat in microwave on high for 1-1 minutes or in a conventional oven at 350 for 5-6 minutes.
2.Top with whipped cream and garnish with mint leaf.