Sally's Cinnamon Raisin
and Chocolate Bread Pudding
Over the past few years, since my parents moved to Florida, I've been hosting the holidays at my place. I've tried out some new recipes, using my family as Guinea pigs. I always look for recipes that have limited (and easy to find) ingredient and are simple to make. Some met with crinkled noses and the suggestion that I try something different, but this one has been asked for again and again.
4 - Large egg yolks
3 - Large eggs
2/3 - Cup sugar
4 - Cups whole milk
1 1/2 - Teaspoons vanilla extract
Pinch ground nutmeg
1 - 1 pound store boufght cinnamon raisin bread cut into 1" squares and left out over night to dry
4 - ounces semi-sweet chocolate chopped (I've used mini-chocolate chips)
Butter for the pan
1. To make the custard, whisk the the yolks, eggs, and half the sugar together in a large bowl. In a medium saucepan, whisk together the milk, vanilla, nutmeg and salt, then bring to a boil. while whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside.
2. In a bowl toss the bread and chocolate evenly together, and then put into a buttered gratin dish.. Pour the custard over the bread. Stir the bread so the custard covers it evenly. Cover tightly and set aside for ten minutes.
3. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in larger dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish.
4. Bake the bread pudding until just set, but still wriggle-y, about 40 minutes.
Remove from the oven and cool completely before serving. Makes about 6-8 servings.