Bread pudding to me is such a comfort food! I love adding in chocolate and eating it when it’s still hot and the chocolate is all gooey and melted.. yum!
You definitely want to use challah or brioche for this recipe it makes all the difference and it’s best to buy it at least a day ahead of time (but a few days also works).
My recipe calls for bittersweet chocolate bar cut up, which is how I usually make it but for this version I had some chocolate chips left from a cookie recipe so I used those. Either works well but I do prefer using the bar of chocolate for bigger and uneven pieces!
- 2 eggs
- 3 egg yolks
- 2/3 cup sugar
- 2 cups milk you can sub in a non-dairy milk, too!
- 2 cups half and half
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 loaf buttery bread (challah or brioche) cut into 2 inch cubes
- unsalted butter or cooking spray for pan
- 6 ounces bittersweet chocolate chopped into 1/4 inch pieces (or you can use chips)
In a large mixing bowl, add in eggs and yolks. Using an electric mixer (stand or hand), mix on a low speed until combined. Slowly add in the sugar and mix until well incorporated. Add milk, half and half, vanilla extract and salt and blend until combined.
Place bread cubes into the mixture and gently toss it until every piece is well soaked. Cover with plastic wrap and let sit for at least 30 minutes or up to 2 hours. I like to give it at least one stir to make sure all the bread pieces get nicely soaked.
Preheat oven to 350 degrees.
Grease a baking dish (approximately 9 by 13 inches) with butter or cooking spray.
Add in the chocolate to the bread mixture and gently toss until evenly distributed.
Spoon mixture into greased pan and bake for about 40-50 minutes. Let cool for 10-15 minutes before serving!