BREAD PUDDING WITH CHOCOLATE CHUNKS RECIPES

Steps:

• Preheat the oven to 350° and position a rack in the center of the oven. In a large bowl, whisk the eggs with the granulated and light brown sugars until smooth. Add the salt, vanilla and milk and whisk until the sugars are dissolved.
• Spread the bread pieces in a 9-by-13-inch glass baking dish and pour the custard on top. Press the bread pieces into the custard and let stand, stirring occasionally, until the bread is evenly moistened, about 15 minutes. Fold in the chocolate chunks and smooth the top.
• Cover the dish with buttered foil and set it in a large roasting pan. Transfer the roasting pan to the oven and pour enough hot water into the pan to reach halfway up the side of the baking dish. Bake the pudding for about 2 hours, until the center is completely set. Remove the baking dish from the water bath and let cool.
• Serve the bread pudding warm with hot fudge and chocolate shavings, or refrigerate until very firm, at least 4 hours or overnight, and serve in scoops.

Steps:

• Preheat oven to 350°.
• Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
• Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
• Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
• Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.