Name: Alton Brown's Chocolate Bread Pudding
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 large whole eggs; 3 large egg yolks; 3/4 c. sugar; 1/2 c. hot chocolate mix; 3 c. half-and-half; 1 c. whole milk; 2 oz. espresso; 1 tbsp. vanilla extract; 2 tbsp. unsalted butter; 18 oz. stale challah bread; 6 oz. bittersweet chocolate

Step 1Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso, and vanilla and blend until well combined, about 30 seconds.

Step 2Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.

Step 3Preheat the oven to 325 degrees F.

Step 4Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

Alton Brown's Chocolate Bread Pudding

Ingredients

Directions

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