6 oz. bittersweet chocolate, finely chopped
1/4 c. bittersweet chocolate shavings for garnish
2 c. half-and half
6 tbsp. sugar
4 large egg yolks
1 tsp. pure vanilla extract
10 oz. brioche (may substitute white bread)

Preheat oven to 325°F. Place chocolate in small heat-proof bowl. Scald half-and half; pour over chocolate. Let stand 5 minutes, then stir until smooth. In another bowl, whisk together sugar and egg yolks. Add vanilla. Add chocolate mixture to egg mixture; whisk until smooth. Set aside.

Cut brioche into 1/4 inch thick slices. Cut off round tops, cut in half; reserve. Cut each slice into quarters. Fill eight, 6 oz. ramekins* with quartered bread pieces. Pour half of the chocolate mixture over bread; lightly press down with spatula to help bread absorb chocolate mixture. Arrange reserved bread on top in decorative pattern. Pour remaining chocolate mixture over bread until completely covered and all cracks are filled. Press down with spatula to soak bread thoroughly. Wipe edges of dish with damp towel; let stand about 30 minutes.

Place ramekins on baking pan; fill pan with very hot water to halfway up sides of ramekins. Place in oven; bake until set, about 30 minutes. Remove from oven. Serve warm.

*A 9x13 oval baker may be used in place of the individual ramekins.