Chocolate Bread Pudding
Sometimes the twist tie just didn’t get twisted tightly. Sometimes last night’s dinner party involved a bit too much wine and not enough bread. In any case, don’t dismiss the value of day-old bread. This artisanal treasure can be turned into a number of sweet and savory dishes that may actually (dare we say) be better than the loaf itself.
Ingredients
1 loaf day-old brioche or other light white bread, cut into ¾-inch cubes (approximately 12 cups)6 oz. semisweet chocolate chips
6 oz. white chocolate chips
4 large eggs
½ cup plus 2 Tbsp. granulated sugar, divided
2 cups whipping cream
½ cup whole milk
1 tsp. vanilla extract
Preparation
• Preheat the oven to 350 degrees and butter a 13-by-9-inch bakin dish.
• Pour the bread cubes into a large mixing bowl.
• Add the semisweet and white chocolate chips to the bowl. Set aside.
• In the bowl of an electric bowl, mix the eggs with ½ cup of sugar until well combined. Gradually pour in the shipping cream, whole milk and vanilla. Mix again until just combined.
• Pour the egg mixture over the bread and chocolate and stir well.
• Pour the pudding into the buttered baking dish, cover with plastic wrap and let sit for 10 minutes.
• Uncover and sprinkle the remaining 2 tablespoons of sugar over the top of the pudding.
• Bake, uncovered, for 1 hour, or until the sides pull away a bit from the edges of the pan the custard is set in the middle.
