Chocolate Chip Bread Pudding

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F). Use the softened butter to grease a 1.5-quart (or roughly 20x20cm) baking dish.

   Ca. 5 min.

   Kokkens note: Greasing the dish thoroughly prevents the pudding from sticking and makes cleanup much easier.

2. 2

   Place the bread cubes in the prepared baking dish and spread them out evenly.

   Ca. 1 min.

3. 3

   Sprinkle the chocolate chips designated for the pudding over the bread and give it a gentle toss to distribute them.

   Ca. 1 min.

4. 4

   In a medium mixing bowl, whisk together the beaten eggs and granulated sugar until well combined.

   Ca. 2 min.

5. 5

   Whisk the whole milk, salt, and vanilla extract into the egg mixture until you have a smooth custard.

   Ca. 2 min.

   Kokkens note: Make sure the sugar is mostly dissolved before pouring the custard over the bread.

6. 6

   Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with the back of a spoon to ensure it's all soaked.

   Ca. 2 min.

7. 7

   Sprinkle the remaining topping chocolate chips over the surface.

   Ca. 1 min.

8. 8

   Place the baking dish into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of your baking dish to create a water bath.

   Ca. 1 min.

   Kokkens note: The water bath (bain-marie) helps the custard cook gently and evenly, preventing it from curdling.

9. 9

   Carefully place the pans in the preheated oven and bake for about 60 minutes, or until the center is set and the top is golden brown.

   Ca. 1 t.

   Kokkens note: To check for doneness, a knife inserted near the center should come out clean.

10. 10

    Remove the baking dish from the oven and from the water bath. Let it rest on a wire rack for at least 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: Resting allows the pudding to set properly, making it easier to slice and serve.