Chocolate Bread Pudding

Okay. So here's the story. I begged someone to do me a favor and he went and worked on it and worked on it and discovered that we need some incentive to sweeten the deal. So he brought some other people into the scene and said - "Ok Sahar, we will do this, but we want you to bake us something in return. Something with chocolate."

On the one hand, flattering! Someone WANTS me to bake! I'm not shoving things down random people's throats begging for appreciation. But on the other hand - crap! I haven't been playing with chocolate all summer! No new recipes in my book that I could turn around fast enough.

So I did what I always do. I pulled out all my cookbooks. Nothing struck my fancy. I hit the internet. Found a caramel bread pudding that seemed interesting but NO CHOCOLATE. So I thought about it some more and said - Fine. I will turn that recipe into chocolate bread pudding. Who knows where I got it from. Here's the product. Rumors from that group are that it turned out very tasty.


Chocolate Bread Pudding

Ingredients
4-5 thick slices Challah Bread (Brioche/thick white bread also work)
2 eggs
2 egg yolks
1/4 cup brown sugar
1 teaspoon vanilla
1 1/2 cups heavy cream
1 1/4 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 cup bittersweet chocolate chips
2 tablespoons unsalted butter

Directions

Pre-heat oven to 350 degrees F. Spread the butter on one side of each slice of brioche. Tear the slices into 3-4 pieces. Whisk eggs, egg yolks, cream and brown sugar in a bowl. Add to brioche. Add milk, vanilla, cinnamon, nutmeg, and salt. Get your hands in there and mix the brioche well with the other ingredients. Be careful not to disturb the actual structure of the bread. It is soaking in these ingredients. If it is easier for you, whisk all the ingredients first and then dump the bread into that mixture. Your call. Both ways work.

Sprinkle chocolate on the bottom of a large baking dish. Pour bread batter over it.




Bake 1 hour, 5 minutes. It'll be awesome! Wait at least 10 minutes before serving.



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