Recipe: Raspberry Chocolate Chip Bread Pudding
This bread pudding recipe I’m sharing with you today is probably the best re-purposing of stale bread that you will find. It’s sweet, but not too sugary. It’s substantial, but not heavy. It’s rich, but not obscenely so.
3 large eggs
- 1/4 cup confectioners’ sugar
- 1 1-1/4 ounce packet Chocolate and Raspberry Instant Cocoa
- 1/8 cup sugar
- 1-1/2 cups half-and-half
- 6 cups of cubed challah (1-inch cubes)
- 1/2 cup milk chocolate chips
Preheat oven to 375 degrees. Grease a 10-inch round baking dish.
In a large bowl, whisk together eggs, confectioners’ sugar, cocoa, sugar, and half-and-half. Stir in the bread cubes, and let soak in the custard for 5 minutes. Pour the mixture into the prepared dish, and sprinkle the chocolate chips over the top. Bake for 45 minutes until pudding is puffed and a knife inserted into the center comes out clean. Serve warm or at room temperature.
Makes 10-12 servings, and is ideal with either ice cream or whipped cream.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 20, 2011.