| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 296 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 117 mg |
| Sodium | 277 mg |
Reviews
Delicious. Every time I make it my family devours it.
We thought it was great but we added 1/cup pecans to it.