Chocolate Bread Pudding

1. 1

   Cut challah, brioche, or other light egg bread into 1/2-inch-thick slices.

2. 2

   Taking care to preserve as much of the crumb as possible, trim off and discard the crusts.

3. 3

   Cut the bread into 1/2-inch cubes, making 6 to 7 cups.

4. 4

   Bring heavy cream, sugar& salt to a boil, stirring constantly.

5. 5

   Remove from the heat.

6. 6

   Add chocolate.

7. 7

   Let stand for 2 minute.

8. 8

   Whisk until smooth.

9. 9

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

10. 10

    Add milk& vanilla.

11. 11

    Whisk in the chocolate mixture, then stir in the bread cubes.

12. 12

    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.

13. 13

    Preheat the oven to 325F.

14. 14

    Generously butter a shallow 2-quart baking dish.

15. 15

    Pour the pudding mixture into the baking dish, smooth the top.

16. 16

    Bake in a water bath until the center feels firm when pressed, about 55 to 65 minutes.

17. 17

    Let cool for 45 minutes.

18. 18

    The pudding can be covered and refrigerated for up to 3 days.

19. 19

    To reheat, bake in a water bath in a 300F oven until a knife inserted in the center for 2 seconds comes out warm, 15 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.