Total Time
2hrs
Prep 1 hr 20 mins
Cook 40 mins

I got this recipe from Bon Appetite, with a tweak or two of my own. Comes out fabulous every time!

Ingredients Nutrition

  • 4 cups of 1 inch cubes challah (egg bread)
  • 34 cup plus 1/2 cup semi-sweet chocolate chips, divided
  • 12 cup walnuts, toasted and broken into 1/2 inch pieces
  • 1 cup heavy whipping cream, divided
  • 1 cup half-and-half, divided
  • 5 tablespoons unsweetened cocoa powder
  • 4 large eggs
  • 1 large egg yolk
  • 12 cup sugar
  • 12 teaspoon vanilla
  • 12 cup brewed coffee
  • lightly sweetened whipped cream

Directions

  1. Toss bread cubes, 1/2 cup chocolate chips and toasted walnuts in large bowl to blend.
  2. Whisk 1/2 cup cream, 1/2 cup half and half, cocoa and vanilla in heavy medium saucepan to blend.
  3. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth.
  4. Gradually whisk in remaining 1/2 cup cream, 1/2 cup half and half and all coffee.
  5. Whisk eggs, egg yolk and sugar in medium bowl to blend.
  6. Whisk chocolate cream mixture into egg mixture.
  7. Stir combined mixtures into bread mixture. Let stand for one hour for bread to absorb some of custard.
  8. While pudding is standing preheat oven to 325°F.
  9. Butter a large fluted casserole dish or six ramekins. If using ramekins divide pudding into them.
  10. Bake puddings until set in centers, about 40 minutes.
  11. Top warm servings of pudding with whipped cream and serve.

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