Earl Grey Chocolate Bread Pudding
- serves 10 - 12
Courtesy of BiteMeMore.com and DAVIDsTEA.
3 cup whole milk
1 cup heavy cream
5 tsp DAVIDs Earl Grey tea, in tea filter
12 cup challah/egg bread or brioche bread, cut into 1-inch cubes
¾ cup sugar
2 egg yolks
2 tsp vanilla extract
½ tsp kosher salt
½ cup bittersweet chocolate chips
½ cup semi-sweet chocolate chips
whipped cream, for garnish
1. Preheat oven to 350ºF. Coat either an 11 x 8-inch baking dish with non-stick cooking spray or 12 individual 3-inch ramekin dishes. Set aside.
2. Heat the milk and cream in a medium saucepan over medium heat. Add tea and heat the mixture until a gentle simmer. Remove from heat and allow the tea to steep 5-6 minutes. Remove tea filter and cool mixture slightly.
3. Place bread cubes on a parchment-lined baking sheet and bake for 10 minutes. Remove from oven and set aside.
4. Lower the oven temperature to 325ºF. In a large mixing bowl, whisk together sugar, eggs, egg yolks, vanilla extract and salt. Add milk and cream mixture. Gently toss in bread cubes and half of the bittersweet and half of the semi-sweet chocolate. Transfer mixture to prepared baking dish or ramekins. Sprinkle with remaining chocolate. For the 11 x 8-inch baking dish, bake for 40-45 minutes. For the individual ramekins, bake for 30-35 minutes. Remove from oven and let cool 15-20 minutes before serving. Serve with whipped cream if desired.