Ingredients
- 4 tablespoon (1/2 stick) butter, plus more for preparing the pan
- 6 cup loosely packed, bite-size white bread cubes
- 2 cup heavy or whipping cream
- 1 cup whole milk, low-fat milk, or half-and-half (not skim milk)
- 5 cup egg yolks
- 1 bag (12 ounces) semisweet chocolate chips
- 33/50 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Rich Caramel Sauce
- 4 tablespoon (1/2 stick) butter, plus more for preparing the pan
- 6 cup loosely packed, bite-size white bread cubes
- 2 cup heavy or whipping cream
- 1 cup whole milk, low-fat milk, or half-and-half (not skim milk)
- 5 cup egg yolks
- 1 bag (12 ounces) semisweet chocolate chips
- 33/50 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Rich Caramel Sauce
- 8 tablespoon (1 stick) butter
- 1 cup lightly packed light brown sugar
- 1/2 cup heavy or whipping cream
- 2 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Preparation
Baking Directions:
To make Chocolate Bread Pudding Lightly butter a 13 x 9-inch glass baking dish.
Place the bread cubes in the prepared baking dish.
Place the 4 tablespoons butter in a microwave-safe measuring cup or bowl, cover it with a paper towel, and microwave on high power until melted, about 45 seconds.
Drizzle the melted butter over the bread cubes, tossing them to distribute the butter as evenly as possible.
Set the dish aside.
Combine the cream and milk in a 2-quart or larger saucepan and bring just to a boil over medium heat.
While the mixture is heating, place the egg yolks in a small bowl and beat them lightly.
When the cream mixture comes to a boil, remove the pan from the heat and add the chocolate chips, sugar, and vanilla.
Stir with a whisk until the chocolate has melted and the mixture is smooth.
Then add the egg yolks and whisk well.
Ladle the chocolate cream evenly over the bread cubes, making sure all the bread is covered.
Use the back of a spoon to even out the cream mixture, if necessary.
Cover the dish with aluminum foil and refrigerate for at least 1 hour and up to 4 hours.
When you are ready to bake the pudding, preheat the oven to 350 degrees F.
Remove the baking dish from the refrigerator and cut six small vent holes in the foil.
Bake, covered with the foil, until the pudding is just set, about 1 hour.
Remove the bread pudding from the oven, uncover it, and allow it to cool for 10 to 15 minutes.
Spoon the warm pudding into dessert bowls, and top with sauce if desired.
Note: If the crust is hard, cut it off the bread.
To make Rich Caramel Sauce Cut the butter into 4 pieces and place them in a 4-cup glass measure.
Add the brown sugar, cream, and corn syrup.
Stir to mix.
Cover with microwave-safe plastic wrap and cut a small hole in the plastic to vent.
Microwave on high power until the mixture boils, 3 to 4 minutes.
Remove the measure from the microwave, uncover, and stir well.
Stir in the vanilla.
Let the mixture cool; serve the sauce warm or at room temperature.
Note: The sauce can be prepared up to 1 week ahead and refrigerated in an airtight container.
To reheat, place the sauce in a microwave-safe bowl, cover with a paper towel, and microwave on high power until warm, about 1 minute.
Stir the sauce before serving.
