| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 30 min |
| Inactive: | 5 hr |
| Cook: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 large whole eggs
- 3 egg yolks
- 3/4 cup sugar
- 1/2 cup hot chocolate mix
- 3 cups half-and-half
- 1 cup whole milk
- 2 ounces espresso, slightly cooled
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted and divided
- 18 ounces stale challah bread, cut into 1-inch cubes
- 6 ounces bittersweet chocolate, broken into 1/2-inch pieces
Instructions
- Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
- Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
- Preheat the oven to 325 degrees F.
- Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 453 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 11 g |
| Cholesterol | 142 mg |
| Sodium | 261 mg |
Reviews
The recipe is tasty. I like more custard than this made, and I like crispy tops but the broiler was a bad idea. It burned the top in 60 seconds. It might be better to cook at 350 and let the top brown naturally.
It was great didn’t need to brown the top that much 2:30 minutes was enough and I used dark chocolate instead of semi-sweet
I tried this the original way, but I like the alcohol added to the other bread pudding recipe. I modified the recipe to substitute 2 oz. rum instead of espresso and used sem-sweet chocolate to increase the sweatness. For being quick and simple this is quite good.
This was good! My husband loves bread pudding, and he thoroughly enjoyed it. We both liked that it wasn’t overly sweet.
I made this tonight for dessert. The only change I made was using brioche instead of challah bread because our local store doesn’t carry it. The flavor was good but I think it needed to be just a tad sweeter.
I had to make some changes based on what I had on hand and was trying to use. First, I used chocolate chip pannetone for the bread, next I used vanilla bean paste vs the extract and whisked my custard in a bowl. I used 3 1/2 cups half & half because I did not have whole milk, then 1/2 c 2% milk. I cubed my bread and didn’t butter it since it was a very rich bread to start. The last change I made was using a cast iron skillet instead of a casserole dish. I thought it turned out very yummy. Not overly chocolaty. The espresso made the flavors pop. I served with a fudge sauce and vanilla ice cream. I will make this again.
This is excellent. Only change made was using coffee instead of espresso. I’m not a fan of coffee flavors so I was a bit worried the espresso would be too strong. But I can say the coffee at least remains undetectable in the pudding, only serving to subtly enhance the chocolate taste.
Made this & everyone LOVED IT!!!! I did not have expresso so I used Kahlua instead. (The BEST Only had 1 cup of 1/2 & 1/2 so I used milk for the rest. I also added approx 1 1/2 tsp of Cocoa Powder.
The flavor of this was quite good. I subbed cocoa powder for the hot cocoa mix, so it was not too sweet, which was perfect for us. I also followed another reviewer and cut the amount of chocolate in half. It was good this way, but if you want to go really decadent, do the full amount. I used only milk in this, as that is how I usually make my bread pudding. I think you could pass this off as breakfast or dessert!
This recipe had good flavor and tasted like yummy french toast, but I like my bread pudding with a little more pudding and a little less bread. I still enjoyed eating it though.