Strawberry- Chocolate Chip Bread Pudding
Strawberry- Chocolate Chip Bread Pudding takes about 1 hour and 30 minutes from beginning to end. One portion of this dish contains approximately 10g of protein, 21g of fat, and a total of 408 calories. This recipe serves 12 and costs $1.3 per serving. Head to the store and pick up chocolate chips, egg bread, unsalted butter, and a few other things to make it today. 527 people were impressed by this recipe. It is brought to you by Recipe Girl. Overall, this recipe earns a solid spoonacular score of 45%. Similar recipes are Chocolate Chip Bread Pudding, chocolate chip bread pudding, and Apple-Chocolate Chip Bread Pudding.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 50 minutes
Ingredients:
1/3 cup chocolate chips
1 pound loaf egg bread or challah, cut into 1/2 to 3/4 inch slices
5 large egg yolks
4 large eggs
1 cup + 2 Tablespoons granulated white sugar
1 quart half and half
1 pint strawberries, trimmed & sliced
5 Tablespoons unsalted butter, at room temperature
1 Tablespoon vanilla extract
Equipment:
oven
baking sheet
bowl
roasting pan
glass baking pan
baking pan
sauce pan
whisk
sieve
Cooking instruction summary:
1. Place rack in center of oven. Preheat oven to 350°F.2. Melt 4 Tablespoons butter & brush onto one side of each of the bread slices. Set the bread, buttered- side- up, on a large baking sheet and bake 10 to 15 minutes, or until lightly toasted.3. Place strawberries in a bowl and sprinkle them with 2 Tablespoons of the sugar. Toss and set aside.4. When the bread is toasted, reduce oven temp. to 325°F. and set a large roasting pan half-filled with hot water on the middle rack to act as a water bath. Trim the crusts off the bread and cut each slice of bread diagonally in half into triangles.5. Use the remaining 1 Tablespoon butter to grease a 9x12-inch glass baking dish at least 1 1/2-inches deep. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more of the bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up lean over a bit.)6. Scatter strawberries onto the bread and around the baking dish. Scatter half of the chocolate chips over the bread and between the slices.7. In a large saucepan, heat the half-and-half and the remaining 1 cup sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.8. In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk in vanilla. Remove the hot half-and-half from the heat. Whisk hot mixture into eggs 1/2 cup at a time, gradually warming up the egg mixture and not 'cooking' it. Pour the custard through a sieve into the baking dish. Sprinkle remaining chocolate chips on top. Set the dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. Remove from the water bath and serve warm, at room temperature, or chilled.
Step by step:
1. Place rack in center of oven. Preheat oven to 350°F.
2. Melt 4 Tablespoons butter & brush onto one side of each of the bread slices. Set the bread, buttered- side- up, on a large baking sheet and bake 10 to 15 minutes, or until lightly toasted.
3. Place strawberries in a bowl and sprinkle them with 2 Tablespoons of the sugar. Toss and set aside.
4. When the bread is toasted, reduce oven temp. to 325°F. and set a large roasting pan half-filled with hot water on the middle rack to act as a water bath. Trim the crusts off the bread and cut each slice of bread diagonally in half into triangles.
5. Use the remaining 1 Tablespoon butter to grease a 9x12-inch glass baking dish at least 1 1/2-inches deep. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more of the bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up lean over a bit.)
6. Scatter strawberries onto the bread and around the baking dish. Scatter half of the chocolate chips over the bread and between the slices.
7. In a large saucepan, heat the half-and-half and the remaining 1 cup sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
8. In a medium bowl, beat the whole eggs and egg yolks to blend.
9. Whisk in vanilla.
10. Remove the hot half-and-half from the heat.
11. Whisk hot mixture into eggs 1/2 cup at a time, gradually warming up the egg mixture and not 'cooking' it.
12. Pour the custard through a sieve into the baking dish. Sprinkle remaining chocolate chips on top. Set the dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set.
13. Remove from the water bath and serve warm, at room temperature, or chilled.
Nutrition Information:
