Recipe courtesy of Food Network
Chocolate Chunk Bread Pudding
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 8
- Cholesterol
- 105
- Sodium
- 213
- Total: 3 hr 15 min (includes cooling time)
- Prep: 25 min
- Inactive: 2 hr
- Cook: 50 min
Ingredients
2 tablespoons unsalted butter, cut into small pieces, plus more for buttering the baking dish
4 large egg yolks plus 3 large whole eggs
2/3 cup sugar
4 cups milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Pinch fine salt
One 1-pound loaf sliced white bread, cut into 1-inch pieces and left out overnight to dry out
1 cup chocolate chunks
[For Serving:] Whipped cream and chocolate shavings (optional)
Directions
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
- Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
- Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.