Dark Chocolate Bread Pudding
Ingredients
The custard
-
1
cup
heavy cream
-
2½
cups
whole milk
-
2
4-ounce bars
semi-sweet chocolate, coarsely chopped
-
4
large
eggs
-
½
cup
granulated sugar
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
salt
The bread and chocolate
-
1
loaf
day-old challah bread, cut into 1 inch cubes
-
1
cup
semi-sweet chocolate chips or 4 extra ounces chopped chocolate
Optional add-ins and toppings
-
1
cup
chopped pecans
-
1
cup
dried cranberries/cherries or peanut butter chips
-
to taste
salted caramel
-
to taste
fresh berries
-
to taste
homemade whipped cream
Instructions
- Heat heavy cream and whole milk in a saucepan until simmering, then pour over chopped chocolate and let sit to soften.
- Stir the chocolate mixture until smooth and let it cool slightly.
- In a separate bowl, whisk together eggs, sugar, vanilla extract, and salt, then mix in the chocolate cream mixture.
- Divide the custard in half, adding bread cubes and chocolate chips to one half and stirring to coat.
- Grease a baking pan and spread the chocolate-soaked bread evenly, then pour the remaining custard over the top.
- Cover the pan with aluminum foil and let it sit for at least 30 minutes to soak.
- Preheat the oven to 350°F (177°C).
- Bake the bread pudding for 45-50 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
- Garnish with optional toppings and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
150mg
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