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Espresso Chip Bread Pudding


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Espresso Chip Bread Pudding


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Espresso Chip Bread Pudding


  • Ready Time : 0 min


12 to 16 Servings


  • 11/2 loaf (1 pound) challah
  • 1 cup semisweet chocolate chips
  • 11/2 cups milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, sliced into 4 or 5 pices
  • 1 cup sugar
  • 3 heaping tablespoons instant espresso
  • 8 eggs
  • 1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees.  Spray a 9” x 13” or similarly sized pan with non-stick spray.  Cut challah into 1 inch cubes and place in the prepared pan.  Sprinkle the chocolate chips evenly over the challah cubes.  Set aside.

In a medium saucepan, place the milk, cream, butter, sugar and espresso and whisk to blend.  Crack the eggs into a separate bowl and mix with a fork to break up the yolks.  Add to the milk mixture and whisk to incorporate.  Heat over a medium low flame, whisking constantly, until the butter is melted.  Remove from the heat and whisk in the vanilla extract.  Carefully pour the mixture over the challah cubes until evenly moistened.  Set aside for 10 minutes until most of the liquid is absorbed.

Bake for 20 to 30 minutes until the center seems set and the top is lightly browned.  Serve warm, cold or at room temperature, ideally with a scoop of vanilla ice cream.


About Rachelle Ferneau


Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

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