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.

Ingredients

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

Directions

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.