Imagine a dessert so decadent, so irresistibly rich, that it transforms ordinary stale bread into a culinary masterpiece that will have your guests begging for seconds. Our Al Fornos Chocolate Bread Pudding is not just a recipe—it's a magical transformation of simple ingredients into a luxurious, chocolate-studded dream that promises to elevate your dessert game from ordinary to extraordinary. Get ready to discover a dessert so sinfully delicious, it'll make your taste buds dance with pure joy!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 4 cups stale bread, cubed
- 2 cups milk
- 1 cup heavy cream
- 1 cup sugar
- 4 eggs
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, tear or cut the stale bread into roughly 1-inch cubes, ensuring they are of uniform size for even soaking and cooking.
- In a separate large saucepan, combine milk, heavy cream, and sugar. Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves and the mixture is hot but not boiling.
- In a separate bowl, whisk the eggs thoroughly. Slowly temper the eggs by gradually adding the hot milk mixture while continuously whisking to prevent the eggs from scrambling.
- Add vanilla extract and salt to the egg and milk mixture, stirring to combine all ingredients evenly.
- Scatter the chocolate chips over the bread cubes in the baking dish, ensuring they are distributed throughout the bread.
- Pour the warm egg and milk custard mixture over the bread and chocolate chips, gently pressing the bread down to ensure it's fully saturated.
- Let the mixture sit for 10-15 minutes, allowing the bread to absorb the custard completely.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set with a slight wobble in the center.
- Remove from the oven and let cool for 15-20 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- Use day-old or slightly stale bread for the best texture—it absorbs the custard more effectively.
- Temper your eggs slowly to prevent scrambling, creating a smooth, silky custard.
- Press the bread gently into the custard to ensure even soaking and maximum flavor absorption.
- Don't overbake—a slight wobble in the center is perfect and ensures a creamy consistency.
- Experiment with different types of chocolate chips for varied flavor profiles.
- Let the pudding rest for a few minutes after baking to allow it to set properly.
- For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 409kcal
Carbohydrates: 71g
Protein: 12g
Fat: 30g
Saturated Fat: 17g
Cholesterol: 183mg
