Chocolate Bread Pudding

Here's an easy way to turn ordinary leftover bread into something quite wonderful.

melted butter for brushing
8 pieces day-old Monroe bread, croissant, or sweet bread
2 cups all-purpose cream
1 1/2 cups milk
3/4 cup sugar
2 tablespoons cocoa powder
8 egg yolks
                 (Learn How to Separate an Egg here)
3/4 cups chopped semisweet chocolate
1/2 cup coarsely chopped walnuts, pecans, or hazelnuts
chocolate chips for garnish
confectioners' sugar for dusting

1  Lightly brush an oval baking dish with melted butter.

2  Slice bread into cubes and layer in the baking dish. Set aside.

3  In a large saucepan, combine cream, milk, sugar, and cocoa powder. Heat until scalding; turn off the stove.

4  Place egg yolks in a bowl. Pour in half of the cream mixture; whisk. Pour yolk-cream mixture back into the cream mixture in the saucepan.

5  Add chopped chocolate to the hot cream mixture and whisk until completely melted.

6  Pour mixture over the bread and let soak for 40 minutes to 1 hour.

7  Bake at 325ºF for 45 minutes or until set. Cool for 30 minutes before serving.

8  Sprinkle with nuts, chocolate chips, and confectioners' sugar.

Photography by Patrick Martires |  Styling by Elaine P. Lim

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