That’s right, we’ve got another quarantine baking recipe for you! Whether you’re looking for a productive way to occupy your kids or simply #boredombaking by yourself, this recipe is a perfect way to treat yourself. Plus, since we are all very focused on not wasting food, this is a great way to use up our left over extra breads, cinnamon rolls, coffee cakes and other breads and sponges.
- 5×9 inch loaf pan
- Deep roasting pan (optional)
- Griddle (optional)
- 3 (60g) egg yolks
- 1/2 cup (105g) sugar
- 1/4 cup (25g) cocoa powder
- 1/2 cup (175g) cream
- 1/2 cup (188g) milk
- 1/2 tablespoon (7g) vanilla extract
- 1/2 each (2g) orange zest
- 1/2 each (2g) lemon zest
- 1 lb (454g) bread (Dealer's choice! We like to use white, french baguette or farm bread from Zingerman’s Bakehouse!)
- 1/2 cup (80g) chocolate chips
- 1/2 stick (60g) melted butter
- Whisk the egg yolks, sugar and cocoa powder together until light and fluffy, 10-15 minutes.
- Place the cream, milk, vanilla, and orange and lemon zest in a separate pot and bring to a simmer for 5 minutes.
- Slowly pour ¼ of this mixture over the egg/sugar mix to temper the eggs, whisking continuously.
- Add the rest of the pot contents and whisk fully.
- Let cool for 30 minutes.
- Set oven to 350F.
- Rub butter on the inside of a loaf pan.
- Arrange one layer of broken up bread pieces over the base of the pan. Sprinkle ⅓ of the chocolate chips on top of the bread.
- Repeat this with two more layers of bread and chocolate chips.
- Pour half the milk mixture on top.
- Repeat the layering one last time.
- Pour the remainder of the milk mixture on top.
- Using your hands, press down gently on the mix until the bread is fully covered.
- Let soak for 30 minutes.
- Press the bread down once more and cover with tin foil.
- Place the loaf pan in a deep roasting pan, add hot water to the roasting pan until it comes about half-way up the edge of the loaf pan.
- Place in the oven and cook for 60 minutes.
- Raise oven temperature to 375F. Remove the foil and brush the top with melted butter. Return to the oven for 20 minutes or until the top is golden brown. Check that the center is fully cooked by giving it a gentle push in the center—you should see no liquid! If it’s still runny, cook for an additional 10 minutes.
- Turn out your bread and butter pudding, slice into thick pieces and serve!
Want to save your leftovers? Place a piece of greaseproof paper on top of your bread pudding followed by a small board and place in the fridge overnight. The next day, place in the oven at 350F for 5 minutes and slice into thick pieces. Reheat slices individually on a Double Play or a heavy bottom pan from Lodge Cast Iron with a little oil, cooking all four sides until lightly colored.