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Chocolate Chunk Bread Pudding

Source of Recipe

From "Simple Comforts: 50 Heartwarming Recipes" (Sur La Table)


Recipe Introduction

"Bread pudding is one of the best ways to warm friends on a cool night. Golden brown on top, soft and custardy within, it's made by pouring a sweet, eggy cream over dried bread. Chocolate chunks add a welcome burst of flavor, and if the bread pudding is warm, they might be meltingly soft."

List of Ingredients

â—¦ ½ loaf bread, such as white, challah, or Italian
â—¦ 2 large eggs
â—¦ 2 large egg yolks
â—¦ 1 cup sugar
â—¦ ¼ teaspoon salt
â—¦ 1 ¾ cups milk
â—¦ 1 ¾ cups heavy whipping cream
â—¦ 2 teaspoons pure vanilla extract
â—¦ 6 ounces semisweet chocolate, chopped into small pieces
â—¦ Whipped cream, for serving


Recipe

Position an oven rack in the center of the oven and preheat the oven to 325° F. Lightly butter or spray a 9-by-2-inch pie dish or round cake pan.

Cut the crust off the bread and throw the crust away. Then cut or tear the bread into ½-inch cubes or pieces. Spread the cubes on the baking sheet and bake for 20 minutes. This will dry out the bread so it can soak up the custard. Transfer the baking sheet to a cooling rack and let cool completely. Measure out 4 cups of bread cubes for the pudding. Transfer any remaining bread cubes to a resealable plastic bag and store in the cupboard (or freezer) for another use.

Whisk together the eggs, egg yolks, sugar, and salt in a medium bowl until completely blended. Whisk in the milk, cream, and vanilla and blend well. Add the toasted bread cubes and stir them into the custard. Cover with plastic wrap and refrigerate for 20 minutes, then stir to make sure the bread soaks up the custard evenly. Return to the refrigerator for another 10 to 20 minutes, or until the bread has soaked up most of the custard and looks very soft.

Stir the chopped chocolate into the soaked bread. Make sure the chocolate is evenly distributed. Scrape into the prepared baking dish and press it into an even layer. Bake the bread pudding for 50 to 70 minutes, or until slightly puffed, golden brown, and set in the center. To check for doneness, press down firmly in the center of the bread pudding with a spoon. The pudding is done when the center feels firm. If the custard pools around the spoon, return it to the oven and bake for another 10 to 15 minutes, then check again.

Transfer to a cooling rack and let cool for 15 to 20 minutes.
Serve with whipped cream. Cover any leftovers and refrigerate for up to four days. Reheat in a 325° F oven for 20 to 25 minutes, or until warmed through.

Serves 8