Specifications

10
Chocolate Morsel
Bread Pudding
Makes 8 to 12 servings
1 tablespoon (15 ml) unsalted
butter
6 c
ups (1.5 L) firm bread cubes*
6 ounces (170 g) chopped
semisweet chocolate or
chocolate morsels
6 l
arge eggs
1 can (340 g [12 ounce]) fat free
evaporated milk
²⁄
³
c
up (150 ml) sugar
1 tablespoon (15 ml) vanilla
extract
½ c
up (125 ml) heavy cream
Butter a 2-quart (1.9 L) shallow baking dish
(9" x 9" [23 x 23 cm] square or equivalent)
with unsalted butter. Layer half the bread
cubes in the dish, top evenly with the
chopped chocolate, then the remaining
bread cubes.
Place the eggs, evaporated milk, sugar, and
vanilla extract in the blender attachment jar.
Blend for 1 minute. Add heavy cream, and
blend 30 seconds longer. Pour the mixture
slowly over the bread cubes. Gently press
all bread cubes to submerge them. Let the
mixture stand for 30 minutes, or cover and
refrigerate up to 12 hours (if refrigerated, let
come to room temperature for 30 minutes
before proceeding). Ten minutes before
baking, preheat oven to 325°F (160°C).
Place the filled pan in a larger shallow
baking pan. Place the baking pans in the
oven and carefully pour hot water into the
larger, outer pan until the water comes
1 inch (2.5 cm) up the sides of the inner
dish. Bake for 55 to 60 minutes. Bread
pudding will be puffed and custard will
be set. Remove from oven and allow the
pudding to rest for 20 to 30 minutes on
a wire rack to cool before serving. Serve
with vanilla ice cream, softly whipped
cream and Quick & Easy Raspberry Sauce
if desired.
*Bread pudding is best made from day-old
or slightly stale bread. Challah bread is a
good choice for bread pudding.