Chocolate Bread Pudding Classic

Recipe Ingredients

1 1/2 cups	355ml	Milk
1 3/4 cups	414ml	+2 T heavy cream
6 tablespoons	90ml	Sugar
1 1/2 cups	165g / 5.8oz	Semisweet chocolate chips
1/8 teaspoon	0.6ml	Salt
3 teaspoons	15ml	Eggs - lightly beaten (large)
3 cups	711ml	Cubed 1" challah - or 3
		Cut into 1/2" - cubes (3 cups) or 1/
		Baguette - split
		And cut into 1/2 - inch cubes (3 cups)

Recipe Instructions

1. Heat milk, cream, sugar, chocolate chips and salt in a medium sized saucepan over low heat, whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone, 3-4 minutes. Remove from the heat.

2. Briskly whisk in the eggs.

3. Place the cut-up bread in a large bowl and pour the chocolate mix- ture over the bread. Toss, then refrigerate the pudding for 2-3 hours, tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. You can pull a few pieces apart with your fingers to check.

4. Fifteen minutes before baking, preheat the oven to 350F. Generously grease a 6 or 8 cup souffle dish with butter.

5. Scoop the pudding into the prepared dish. Bake on the center oven rack until the top is crisp, about 40 minutes. They lay a piece of aluminum foil loosely over the surface of the pudding and bake until the pudding is set and a tester inserted close to but not in the center comes out dry, 30 minutes or more. Cool slightly before serving.

Source:
Rosie's Bakery All-Butter Fresh Cream Sugar Packed No Holds-Barred Baking Book, Author Judy Rosenberg

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