I love leftover, specially when it can easily converted into a delicious dessert, like bread pudding. Leftover stale breads like baguette or challah are perfect choices if you want make bread pudding. The texture of the baguette or challah hardened when it stale, and it gives this dessert texture and characters. The cubed bread will soaked all the flavour from the custard, make it slightly wobbly and soft on the inside with the crispy crust on the top once it finished baking.
Chocolate Bread Pudding
I make chocolate bread pudding because I was craving for chocolate dessert, and still have cacao nibs in my kitchen shelves. You can make any different flavour combination as you like.
- 1 loaf bread like brioche or challah, cubed
- 2 cups milk
- 14 cup heavy cream
- 3/4 cup chopped dark chocolate
- 1/4 cup sugar
- 2 tablespoon unsalted butter
- 2 eggs, beaten
- 1/2 tsp vanila
- 1/4 cup cacao nibs
- 1/4 cup chocolate sprinkles
- 1/4 cup raisin
- Heat oven to 35o F. In a small saucepan over low heat, warm milk, butter, dark chocolate, vanilla, sugar and salt. Cooking just until the butter melt, turn off the heat, keep stirring until all the chocolate melted. Set aside and let the milk mixture slightly cooled.
- Meanwhile lightly grease the baking dish, filled with cubed bread, cacao nibs and raisins.
- In a large bowl, whisk together the eggs, cooled milk mixture, heavy cream, and vanilla, mix well. Pour the mixture over the cubed bread in the baking dish. Let the mixture stand for about 5 minutes, stir gently. Sprinkle with chocolate flakes, more raisins, and cacao nibs.
- Bake pudding for about 45 minutes until 1 hour. The pudding should be set, but still slightly wobbly. Check pudding by inserting a knife or toothpick in the middle of the pudding, and it should come out clean. Serve pudding warm or cold.