6 10ozbettersweet chocolate, chopped 1.5cwhole mild 1cheavy cream 3eggs 3egg yolks 1csugar plus 2 more tablespoons 1tvanilla extract 0.5tsalt 1lbchallah, crust removed, diced in 1" cubes 1. Butter an 8x11 inch glass or ceramic baking dish. Melt chocolate over a double boiler. 2. In a medium saucepan, bring milk and cream to a simmer over moderate high heat. In a large bowl, whisk the whole eggs and yolks with 1/2 cup sugar, the vanilla and salt. Slowly whisk the hot milk mixture into the egg mixture, then whisk in the chocolate. 3. Spread the challah cubes in the prepared baking dish and pour the chocolate custard over the top. Press the challah into the custard until evenly soaked. Let stand for 20 minutes. 4. Preheat over to 325 degrees. Sprinkle the remaining 2 tbl of sugar over the bread pudding. Set the baking dish into a roasting pan and fill the pan halfway with hot water. Bake the bread pudding for 50 minutes. Remove from the oven and water bath and let stand 20 minutes. 5. Serve the bread pudding warm or at room temperature with the Bourbon Carmel Sauce and whipped cream.