Ingredients
- 2 large whole eggs
- 3 egg yolks
- 3/4 cup sugar
- 1/2 cup hot cocoa mix
- 3 cups half-and-half
- 1 cup dairy
- 2 ounces espresso, slightly cooled
- 1 tablespoon vanilla flavoring
- two tablespoons unsalted butter, melted and divided
- 18 ounces stale challah bread, reduce 1-inch cubes
- 6 ounces bittersweet chocolate, damaged into 1/2-inch pieces
Directions
Put the eggs and yolks within the carafe of the blender and mix around the cheapest speed for thirty seconds. Gradually add some sugar over thirty seconds, after which add some hot cocoa mix and blend until incorporated, about thirty seconds. Add some half-and-half, milk, espresso and vanilla and blend until well combined, about thirty seconds.
Butter a 9 by 13-inch metal pan with 1 tablespoon from the butter and put the cubed bread within the pan. Spread the chocolate on the top from the bread and gradually pour within the custard. Press lower around the mixture having a spatula or the rear of a spoon to completely saturate. Cover and hang aside at 70 degrees for just two hrs, or refrigerate for approximately 8 hrs.
Preheat the oven to 325 levels F.
Bake before the internal temperature reaches a minimum of 170 levels F, about forty-five minutes. Set the oven towards the high broil setting using the oven door ajar. Take away the bread pudding in the oven. Pour the rest of the melted butter right into a bottle of spray and spritz the top bread pudding. Go back to the center rack and broil for four to five minutes. Remove to some cooling rack for fifteen minutes before serving.
Recipe thanks to Alton Brown, 2011
