Ingredients
1 loaf challah bread
2 c. whole milk
6 oz. dark chocolate chips or chopped chocolate
2 tbsp. butter
2/3 c. granulated sugar
2 eggs plus 3 egg yolks
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
2 c. heavy cream
1 c. semisweet chocolate chips
1 c. hot fudge, for serving
1 c. raspberries, for serving
Chocolate ice cream, for serving
Preparation
Step 1The day before: slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.) Increase oven temperature to 325º.Step 2In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes. Let cool slightly.Step 3In a large bowl, whisk to combine sugar, eggs and egg yolks, vanilla, and salt. Whisk in milk mixture and cream. Transfer bread, chocolate custard mixture, and chocolate chips to a 9"-x-13" baking dish and toss to coat. Let mixture sit 10 minutes to allow bread to soak up custard. Bake until pudding is set, 45 to 50 minutes. Let cool 35 minutes before topping with hot fudge, raspberries, and serving with ice cream.
Made it? Let us know how it went in the comment section below!
