About the music: This desert is incredible, so we needed a playlist that was going to stand up to the overwhelmingly rich dish it’s paired with. We compiled a list of tracks that are in a word, fun. If your anything like us, you’re going to be pretty stoked on the treat your going to be making, so we thought it fitting to make a playlist to facilitate that feeling. Enjoy.

Our good friend Callie from Cali works with Claire Thomas over at The Kitchy Kitchen, which is great B T dubs. So when I got an advanced text message a couple months ago with a picture of what looked to be a chocolate bomb in a ramekin, I decided I would steal it! HA! But seriously this thing is like decadence wrapped in porcelain, topped with chocolate and butter, so everyone should probably get to experience it at some point. With that being said, I would just like to point out that aside from adding a little extra cinnamon and taking the lazy man route of using chocolate chips instead of shaved semi-sweet chocolate, this recipe is really the brainchild of Claire Thomas and you can find the original in all its glory here.

Serves 4-5 hungry people or 3 morbidly obese people with a chocolate addiction

Prep time: 30 minutes

Cook time: 45-60 minutes

1 baguette (we used french) preferably a little stale

3 cups half ‘n half

1 cup brown sugar

1/4 cup cocoa powder

6 eggs, lightly beaten

8 ounces semi-sweet chocolate grated (we used chocolate chips cause we’re lazy)

2 tbsp unsalted butter

2 tsp vanilla

1/2 tsp sea salt

1/2 tsp cinnamon

Vanilla ice cream

Go ahead and start by preheating the oven to 325.

Next, just to get the lame pat out of the way, rub your ramekins down with some butter in preparation for the butter your about to be pouring into them. We used french onion soup bowls, because we can.

Next, cut your bread into inch 1X1 inch cubes and stuff them into your eagerly awaiting containers.

Mix the brown sugar, cinnamon, and cocoa powder together. Then add the half and half and stir it up right! Next, add the vanilla and salt to the beaten eggs. To brown up your butter nice, put it in a skillet until it starts to foam and turn nice, you guessed it, golden brown color. Add the butter to the eggs, mix it up, and add the whole thing to the milk and cocoa.

Next, stir in the grated chocolate into the mixture, or if your like us, add the chocolate chips and sullenly watch them sink to the bottom of your bowl of buttery goodness and start anticipating ways you are going to fish them out.

Arrange your ramekins in a deep baking dish and fill it with water about half way up. Pour the mixture over the bread and revel in your awesomeness. Then let it sit and absorb for at least 20 minutes. Pop it in the oven and bake for about 45 minutes or until it is set.

Claire tops this dish with some creme fraaaaaiiche, but we used vanilla ice cream and a little mint, whatever extra sugar you decide to add should be a nice addition to this high caloric extravagance of a dish.