Chocolate Bread Pudding Recipe
|Source:||Kristen J. Gough|
|Prep Time:||20 minutes (plus time to dry out bread)|
|Cook Time:||1 hour|
|Number of Servings:||6-8|
|Ingredients:||2 1/4 cups semi-sweet chocolate chips
1 cup brown sugar
1 stick butter
2 cups milk
2 tsp. vanilla
3/4 tsp. salt
1 1/2 loaves white bread
2 tsp. espresso powder (optional)
|Directions:||Cut your bread into 1 to 1/2 -inch cubes. Spread out the cubes on a large cookie baking sheet. Let the cubes dry out for a day or two. Alternatively, you can dry out the cubes in about an hour by putting them in the oven at 200 degrees F.
Once your cubes are ready, it's time to start getting the rest of your ingredients prepped. Preheat the oven to 350 degrees F. In a large glass mixing bowl or measuring cup melt the chocolate, butter and sugar together in the microwave. Set the microwave for 1 minute at half power, and then stir the mixture until smooth. If the chocolate is still not melted, put it back into the microwave for another 20 to 30 seconds at half power.
Let the chocolate mixture cool while you prepare the other ingredients. In a large mixing bowl whip together the eggs, milk, vanilla, salt and espresso powder (you can also use cocoa powder). Add the bread cubes into the egg mixture and carefully stir the bread into the milk with a wooden spoon. Fold the ingredients together until the bread looks like it's soaked in most of the liquid. Slowly pour the chocolate mixture into the soaked bread cubes. Do not over stir!
Use cooking spray to coat your baking dish. Pour the batter into the dish and bake for 1 hour. Start checking the bread pudding at about 45 minutes into baking. The top will appear shiny and should be firm to the touch. Allow the dish to cool at least 10 to 15 minutes before serving.