Instructions: Heat the oven to 400 degrees. Place the cream, milk and sugar in a saucepan and scald over medium heat just until small bubbles form around the edges of the pan. Do not boil.

Place the chocolate in a bowl. Add 1/3 of the hot cream mixture to the chocolate and stir until it is melted.

Place the yolks in another large mixing bowl and stir the rest of the heated cream into the yolks. Add the chocolate mixture and vanilla and coffee extracts and whisk until very smooth. Add the brioche, stirring gently, until completely mixed.

Transfer the mixture to a 13- by 9-inch baking pan and bake the pudding until a knife inserted in the middle comes out clean, 30 minutes. Serve warm.

This recipe yields 10 to 12 servings.

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