Indulge in the irresistible flavors of Chocolate Bread Pudding, a delectable dessert where succulent chunks of bread nestle within a velvety chocolate custard.
Arrange the baking rack in the oven to the center, with the 2nd rack placed underneath it.
PREP PAN:
Spray a 9x13-inch baking dish with baking spray.
MAKE CUSTARD:
In a medium-sized saucepan, combine heavy cream and milk.
Cook over medium heat until it starts to bubble.
Whisk in the sugar and brown sugar and simmer until the sugars have dissolved.
Remove the saucepan from the heat.
Add in the dark chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
Whisk together the egg yolks and eggs in a large bowl until smooth.
While whisking, slowly pour the milk mixture into the bowl with the eggs to prevent curdling the eggs.
Add in vanilla and cinnamon and whisk to combine.
ASSEMBLE BREAD PUDDING:
Add half of the cubed bread to the prepared baking dish, arranging it in an even layer. Sprinkle the bread with half of the semi-sweet chocolate chips.
Layer the remaining bread cubes on top and sprinkle the remaining chocolate chips.
Pour the egg/milk mixture evenly over the bread, then let it soak for 3 minutes.
ASSEMBLE WATER BATH:
Fill a baking dish or broiler pan with 1 inch of water, then place it onto the lower oven rack.
Place the bread pudding into the preheated oven on the center rack.
BAKE:
Bake for 45 minutes, until set.
Once baked, remove from the oven and place onto a wire cooling rack to cool for 5-10 minutes before serving.
Top with powdered sugar before serving if desired.
Notes
Do not skip the water bath. The water bath will prevent the bread pudding from getting too crusty on top while baking.
If the top of the bread pudding starts to burn before the baking time is finished, loosely cover the top with tin foil to prevent further burning.