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Buttermilk Bread Pudding with Creamy Chocolate Sauce

3 eggs
2 egg yolks
2/3 cup sugar
2 cups buttermilk
2 1/2 cups half and half
2 teaspoons vanilla extract
9 buttermilk bread slices, crusts removed, cut into 1-inch pieces (about
6 generous cups)
Ground nutmeg
Creamy Chocolate Sauce (recipe follows)

Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk
eggs, yolks and sugar to blend in large bowl. Mix in buttermilk,
half and half and vanilla. Add bread; let stand 5 minutes. Transfer
to prepared dish. Sprinkle lightly with nutmeg. Place baking dish
in large roasting pan. Add enough hot water to roasting pan to
come 1 inch up sides of baking dish. Bake until pudding is firm
in center but still pale in color, about 1 hour 15 minutes. Cool
slightly. Serve warm or cold, with warm sauce separately.


Creamy Chocolate Sauce

3/4 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Combine cream, sugar and vanilla in heavy medium saucepan. Stir
over medium-high heat until sugar dissolves. Reduce heat to low.
Add chocolate and stir until melted. Makes about 1 1/3 cups.
Serve warm.

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