Recipe

Chocolate bread pudding

70 min • 6 to 8 servings •

andrea&david sobel

Golden brown bread pudding with chocolate chips in a white dish, set on a kitchen counter with cooking utensils in the background.

It was Halloween, and all through the McManigal house creatures were stirring: superheros, princesses, monsters and such. It was a cold and spooky night of t-o-t in the Palisades. After gathering our loot from the hood, we came in and were welcomed by something hot and chocolately…gooley bread pudding!!! Since that night, we have had many repeats of fun and festivities on El Medio. The house may be in escrow, but fun times will always happen when you combine great friends, great food and chocolate!!!

Ready

1 ¾ cups of whipping cream

½ cup plus 2 Tbsp sugar

¼ cup whole milk

1 ¼ cups semisweet chocolate chips

1 large egg

1 tsp vanilla extract

4 cups french bread or challah w/crust cut into 1-inch cubes

Set

Heavy medium saucepan

Whisk

Large bowl

1 ½ quart-capacity shallow baking dish or pyrex

Go!

Preheat oven to 325°F.

Bring cream, ½ cup sugar and milk to simmer in heavy medium saucepan, stirring until sugar dissolves.

Remove from heat.

Add 1 cup chocolate chips and whisk until melted and smooth.

Whisk egg and vanilla in large bowl to blend.

Gradually whisk in hot chocolate mixture.

Cool chocolate custard 10 minutes, stirring often.

Add bread cubes and remaining ¼ chocolate chips to custard and toss to coat.

Transfer into baking dish.

Sprinkle 2 tbsp sugar over top.

Bake until custard thickens and center is just set (about 50 minutes)

serve warm!

Recommendations

This is a great recipe for those who don’t like the exactness of baking. I’ve made it many times and rarely measure. It always turns out yummy! It’s a great cold weather, hang out with amazing friends dessert. Thanks Wendy and Ruth!!!

chocolate left over bread

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