Chocolate Bread Pudding - 6

Recipe Ingredients

1 lb	454g / 16oz	Challah or brioche bread
1 cup	237ml	Heavy cream
3/4 cup	148g / 5.2oz	Sugar
1/8 teaspoon	0.6ml	Salt
12 oz	340g	Semisweet chocolate - chopped
2 oz	56g	Eggs (large)
2 oz	56g	Egg yolks (large)
2 cups	474ml	Whole milk
1 tablespoon	15ml	Vanilla

Recipe Instructions

Cut challah, brioche, or other light egg bread into 1/2-inch-thick slices. Taking care to preserve as much of the crumb as possible, trim off and discard the crusts. Cut the bread into 1/2-inch cubes, making 6 to 7 cups.

Bring heavy cream, sugar & salt to a boil, stirring constantly. Remove from the heat. Add chocolate. Let stand for 2 minute. Whisk until smooth.

In a large bowl, whisk together eggs & egg yolks. Add milk & vanilla.

Whisk in the chocolate mixture, then stir in the bread cubes. Let stand for 1 to 2 hours, gently stirring and pressing the bread down now and then with a spatula to help it absorb the liquid.

Preheat the oven to 325 F. Generously butter a shallow 2-quart baking dish. Pour the pudding mixture into the baking dish, smooth the top. Bake in a water bath until the center feels firm when pressed, about 55 to 65 minutes. Let cool for 45 minutes.

The pudding can be covered and refrigerated for up to 3 days. To reheat, bake in a water bath in a 300 F oven until a knife inserted in the center for 2 seconds comes out warm, 15 to 30 minutes.

Source:
Better Homes and Gardens

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