Chocolate Chunk Bread Pudding

By ldelmas

Serves 8 to 10

Ingredients

• 2 tablespoons butter, softened
• 1 loaf artisan Italian bread, cut into 1-inch squares (about 16 cups)
• 2 cups heavy cream
• 2 cups half-and-half
• 4 eggs, lightly beaten
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1 tablespoon vanilla
• 7 ounces dark chocolate, broken into chunks
• Heavy cream, whipped (optional)
• Caramel sauce (optional)
• Fresh berries (optional)

Preparation

Step 1

1.Pre-heat your oven to 350º F. Grease the Blue Jean Chef Flameproof Multi-Roaster with the butter, making sure to thoroughly coat the bottom and the sides of the pan.
2.In a large mixing bowl soak the bread cubes in the heavy cream and half-and-half. Press the bread down into the liquid with your hands, until everything is thoroughly mixed and most of the liquid has been absorbed by the bread.
3.In a separate bowl whisk together the eggs, sugar, cinnamon, almond and vanilla extracts. Add this mixture to the bread and gently stir in the chocolate chunks.
4.Transfer the bread pudding mixture to the greased Multi-Roaster and bake for 45 to 60 minutes, or until the pudding has set. The pudding is done when the edges start getting a bit brown and pull away from the sides of the Multi-Roaster.
5.Serve warm from the oven, adding either whipped cream or your favorite caramel sauce to the center cup of the Multi-Roaster, and garnish with fresh berries.


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