Chocolate Bread Pudding
Photo Credit : Liz NeilyBread pudding is a simple dish of milk, stale bread, sugar, eggs, and vanilla—more comfort food than fancy-dinner-party material. However, this version is both a straightforward pudding you can assemble the night before and a decadent chocolate dessert.
Note: If your bread is fresh, lightly toast the cubes by spreading them out on a baking sheet and placing them in a 325°F oven for 10 minutes.
Yield:
8-10Ingredients
1-pound loaf of stale challah or brioche, crusts removed, cut into 1-inch cubes
2 cups (12 ounces) semisweet chocolate chips, divided
4 large eggs
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup whole milk
2 tablespoons unsweetened cocoa powder
2½ cups heavy cream
¾ cup granulated sugar
Instructions
Butter a 9-by-13-inch baking dish, evenly spread out the bread cubes, and sprinkle 1⅓ cups chocolate chips over the bread. Set aside.
In a medium bowl, whisk together the eggs, vanilla, and salt. Set aside.
In a medium saucepan over medium heat, whisk together ⅓ cup milk and the cocoa powder until a smooth paste forms. Add the remaining milk and then the cream, whisking until combined. Whisk in the sugar, then add the remaining ⅔ cup chocolate chips, stirring until the mixture is mostly smooth. Remove from heat and slowly ladle a small amount of the hot chocolate mixture into the egg mixture while whisking vigorously to warm the eggs. Slowly pour the warmed egg mixture back into the saucepan, whisking until smooth, 1 to 2 minutes.
Pour the chocolate custard over the bread cubes, gently pressing down on any pieces of bread that aren’t submerged. Let the pudding sit for 30 to 45 minutes at room temperature. Preheat your oven to 325°F, then bake until the center is set, about 45 minutes. Allow to cool for 10 minutes and serve warm with vanilla ice cream or whipped cream.
