Via Recipe Girl

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:

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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