Bread Pudding

Buding Di Pane


8 cups day old bread, cut in cubes
(use any hearty white, sourdough, or challah)
1/2 cup semisweet chocolate chips
3 eggs
3 egg yolks
1/2 cup sugar
2 cups milk
1 cup heavy cream
1/2 teaspoon vanilla
Serves 8 to 10
Printable Version
Preheat the oven to 375 F. Grese a 9 x 13-inch baking dish. In a large bowl, mix the bread cubes and chocolate chips and spoon into the prepared baking dish.
In the same bow, beat the eggs, egg yolks, and the sugar with an electric mixer until it forms a thick yellow custard. Add the milk and cream and beat for 3 minutes. Pour the custard over the bread and chocolate, pushing the bread down until it's submerged in the liquid as much as possible. Let rest in the refrigerator for 30 minutes. Reduce the oven heat to 350 F and bake the pudding for 30 minutes or until a knife blade inserted in the center comes out clean. Remove from the oven and serve at room temperature.
You might as well forget about counting calories and just make a swan dive into this divine mixture of heavenly flavors. Enjoy every bite, then loosen your belt and go for seconds.
Chef's Tip:
If you don't like the top of your pudding brown, loosely cover the top of the pan with aluminum foil during the baking process. This will also make the pudding more moist.
©2013 Nick Stellino Productions