Melanie's Double Chocolate Bread Pudding

Two types of chocolate and toasted macadamia nuts, transform a cozy, Southern classic, the ultimate comfort food into a decadent treat that's super rich and moist.

Makes 10-12 servings.

Step 1: Prepare pan

Preheat oven to 350°F. Spray 9 x 13-in. baking pan with vegetable pan spray. Add toasted bread pieces to pan; set aside.

Step 2: Prepare custard

In bowl, combine cream and chopped milk chocolate; stir until chocolate has melted and mixture is smooth. In large bowl, whisk eggs, vanilla and sugar. Carefully add cream mixture to egg mixture, pouring in a thin stream while whisking. Pour cream mixture over bread pieces; gently stir to coat. Allow the bread pieces to soak in cream mixture 30 minutes, occasionally stirring bread pieces. Spread bread pieces out evenly in pan. Sprinkle with nuts and semi-sweet chocolate chips.

Step 3: Bake and Serve

Bake 40-45 minutes. Cool in pan on wire rack 5-8 minutes. Drizzle with caramel topping. Serve with whipped cream and dipped strawberries.

Ingredients and tools:

13 x 9 Baking pan
1½ - 2 Loaves French bread, cut into 1” pieces (about 10-12 cups), toasted
3 cups heavy whipping cream, heated
1 cup (6 oz.) milk chocolate chips, finely chopped
5 eggs
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup macadamia nuts, toasted and coarsely chopped
1/3 cup semi-sweet chocolate chips
Caramel ice cream topping
Whipped cream (optional)
Candy dipped strawberries

Techniques

Dipping

Idea Notebook

To toast bread pieces, spread bread pieces in a single layer on a cookie sheet. Bake at 350°F 10-12 minutes or until pieces are lightly golden brown. Remove from oven and cool completely.

To toast macadamia nuts, spread nuts in a single layer in small baking sheet. Bake at 350°F 8-10 minutes or until pieces are lightly golden brown. Remove from oven and cool completely.