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Preheat the oven to 400. Spread the bread on a baking sheet; sprinkle with the rum and Marsala. Let rest 5 minutes. Meanwhile, beat the eggs with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl. Add three-quarters of the butter and all the chocolate chips. Fold the bread cubes into the egg mixture, and spoon into a buttered 13" x 9" mold. Dot the top with the remaining butter and sprinkle with the remaining sugar. Place the mold in a roasting pan filled halfway with warm water and bake for 40 minutes. Cool on a rack and unmold onto a serving plate. Serve at room temperature. Serves 8.
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Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Professional baker's technical reference — formulas, troubleshooting