Apple-Chocolate Chip Bread Pudding
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 296
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 8
- Cholesterol
- 117
- Sodium
- 277
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr 30 min
Ingredients
1 1-pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish
4 cups milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 large eggs plus 6 egg yolks
1 teaspoon pure vanilla extract
2 apples, peeled and diced
1/2 cup bittersweet chocolate chips
Confectioners' sugar and whipped cream, for topping
Directions
- Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
- Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
- Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
- Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.