Recipe: Chocolate Chunk Bread Pudding
A few years ago, my family took a trip to Alaska. I remember the scenery, of course, the kayaking, the hikes, but I also remember the food. That was the trip that convinced me that I like crabmeat. It’s also the first time I ever enjoyed a bread pudding, and the chef of the M.V. Sea Lion was kind enough to share his recipe with me. I’ve made some adaptations since.
Ingredients:
5 eggs
½ cup sugar
1 tbsp vanilla
2 tsp cinnamon
1 pinch nutmeg
2½ cups cream
¾ tsp salt
½ lb bread, cut into 1″ cubes
1/2 bag chocolate chips1. Prepare the custard by combining eggs, sugar, vanilla, spices, cream and salt.
2. Mix the bread and the custard in a large bowl. Let rest for 20 minutes to absorb.
3. Pour into greased 13×9 cake pan.
4. Sprinkle the chocolate chips onto the pan.
5. Cover pan with plastic wrap. Cook at 250F until custard is just barely set. (Or cover with foil and cook at 375º.)
You can also make this recipe with apples instead of chocolate. As a bonus, here’s an audio slideshow I made earlier this year, demonstrating that variation:
