Chocolate Bread Pudding
- 6 large eggs
- 1 tablespoon vanilla flavoring
- 1/2 teaspoon ocean salt
- 3/4 cup sugar
- 1 cup dairy
- 1 cup heavy whipping cream
- Brioche or Challah bread, 6 1-inch slices, cubed
- 7 ounces chocolates, roughly chopped
preheat to 350°F
Whisk together eggs, sugar, vanilla, and ocean salt in large bowl. Add milk and cream, whisk until well blended. Lightly stir in bread cubes and 1 / 2 of the chocolate pieces and press to submerge into custard. Let soak a minimum of half an hour, from time to time pressing on bread cubes to submerge.
Generously butter 9x5-inch glass or ceramic loaf pan with a minimum of 3-inch-high sides. (I made use of a round cake pan and baked for one hour, it had been slightly over done, I would suggest checking at 50 minutes with this size)
Transfer bread pudding mixture to prepared baking dish and top using the remaining chocolate. Bake for around one hour, until center is simply set, remove from oven and awesome a little before serving.