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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This bread pudding should be baked in a water bath, for a fluffier pudding texture. Use a whole 1 pound sandwich bread for this (about 8-9 cups). The raisins are optional but good to add in, can add in chopped walnuts too. Ingredients:
4 large eggs |
2 cups half-and-half cream (or use 1 cup full-fat milk and 1 cup half and half) |
1 cup whipping cream |
1 cup sugar |
1/3 cup unsweetened cocoa powder, sifted |
1 tablespoon vanilla |
1/2 teaspoon salt |
8 -9 cups bread cubes (cut into about 1-inch cubes, use day-old bread if possible) |
3/4 cup semi-sweet chocolate chips |
1/2-3/4 cup raisins (optional) |
whipped cream |
Directions:
1. Set oven to 350 degrees (second-lowest rack, if baking in a water bath set oven rack to middle position).
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl whisk together eggs, half and half, whipping cream, sugar, cocoa powder, vanilla and salt until well combined.
4. Stir in the bread crumbs, and toss until well coated; let stand for 5-6 minutes to absorb the cream.
5. Stir in the chocolate chips and raisins (if using).
6. Transfer mixture to the baking dish.
7. Bake for about 35-40 minutes, or just until custard is set.
8. Serve warm with whipped cream.
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