Belgian Chocolate Bread Pudding

Leftover Challah bread soaks up a rich cocoa-infused custard before being topped off with chopped chocolate and baked to delicious, almost brownie-like perfection. The only thing that would make it better is a scoop of vanilla ice cream on top!

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• 9  ounces  stale  challah or 9  ounces  egg bread
• 2  large eggs
• 1 1⁄2 cups  whole milk
• 1⁄3 cup sugar
• 2  teaspoons vanilla
• 1⁄4 teaspoon salt
• 2 1⁄2 tablespoons  melted butter
• 1⁄4 cup  unsweetened cocoa powder
• 5  tablespoons vanilla custard powder or 5  tablespoons  cook & serve vanilla pudding
• 1⁄2 teaspoon baking powder
• 2  tablespoons  chopped  semisweet chocolate or 2  tablespoons bittersweet chocolate

Directions

1. Preheat oven to 350°F and line a 9” square baking pan with paper liners. Place the tin on a baking sheet.
2. Tear the bread into small pieces and place in a large bowl.
3. In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
4. Add the butter, cocoa, custard powder and baking powder and beat well.
5. Pour the custard over the bread and stir well. Let stand 5 minutes.
6. Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
7. Sprinkle with chocolate chips.
8. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.