Maggie’s Favorite Chocolate Bread Pudding


So my niece LOVES this bread pudding. She loves it so much, that she now makes it (she’s 12) and takes it to school for her friends AND she has made it and sold it at bake sales. No one helps her – she’s a rock star in the kitchen!  This bread pudding is quite versatile – you can replace the chocolate with 1 cup of dried fruit (any kind you like). I use the golden berry mix from Trader Joe’s and add 1 tsp of ground cinnamon and 1/4 tsp fresh ground nutmeg to the custard mix.

1 Each bread, challah cut into 2-inch cubes
12 Ounce(wt)s chocolate, baking, bittersweet (I recommend Ghirardelli)
1/2 Cup butter, melted
1 Quart milk, whole
1 Tbls extract, vanilla
4 Large egg, whole beaten
2 Cups sugar, white

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Pyrex Easy Grab 3-Quart Oblong Baking Dish

Spread bread cubes on cookie sheet and dry out in 200 degree oven for 15 minutes. Toss bread with melted butter until well coated. Put bread into 9x13x2-inch pyrex (3-quart). Layer chocolate chips through bread.

In a large bowl, mix remaining ingredients and beat well with whisk. Pour into casserole dish onto bread making sure to press all bread cubes down into liquid.

At this point, the pudding can be kept for 24 hours, covered, in the refrigerator, or 2 hours not in fridge, if in a cool place.

Bake at 350 degrees for 1 hour.


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