Chocolate Chestnut Bread Pudding
Bread pudding is one of the those desserts that also doubles as breakfast, like pie and cake! No, really, it is full of eggs and toasty bread and this one just happens to have bits of chocolate and chunks of chestnuts.
- 1 lb Chocolate Chestnut Bread Get Recipe
- 8 egg yolks
- 1 cup Sugar or other sweetener
- 1 quart half and half Or equal parts heavy whipping cream and milk
- ¼ cup rum or brandy Optional
- 1 tsp vanilla extract Homemade Vanilla Extract
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- ½ tsp grated orange zest
Generously butter a 9×13-inch baking dish or eight 1-cup ramekins (if using ramekins, I also coat the butter with sugar). Distribute the cubed bread evenly in the dish. Whisk together all of the ingredients for the custard in a bowl. Pour it over the cubed bread and gently push the bread down into the custard. The bread will soak up the custard, so it may take a minute of soaking before you can fit all of the custard in the dish. You can bake it right after it soaks up all the custard, or you can cover and refrigerate it to soften even more (30 minutes to 24 hours).
Preheat oven to 325°F.
Bake for 30 to 60 minutes, depending on what size pan you use and how deep they are. The custard should just barely be set in the middle and even a little loose when giggled, but not liquid. It will firm up as it cools.
Cool for about 15 minutes before serving warm with ice cream or serve at room temperature.