2 eggs
1/2 c sugar
3/4 c heavy cream
1/4 c milk
2 T cocoa
1 t French Vanilla Kahlua or vanilla extract
4 cups 3/4-inch-cubed challah bread (or brioche)
1/3 c dark chocolate chips
3 c raspberries
1/8 c sugar
Preheat oven to 350 degrees F. Butter a 4-cup baking dish or individual ramekins and set aside.
Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
Mix the 2 tablespoons of cocoa with the milk. Stir until completely blended.
In a large bowl, whisk together the eggs, cream, milk, sugar and Vanilla Kahlua. Add
the cut bread and gently toss well. Let sit 10 minutes, tossing occasionally. Add the
chocolate chips.
In a bowl, gently toss the berries with the 1/8 cup sugar.
To assemble and bake for a 4-cup casserole: Spread half the challah mixture in the
bottom of the casserole, then spoon half the berry mixture on top. Repeat, using the
rest of the challah mixture and ending with the berries. Sprinkle some sugar on top.
Bake for about for about 1 1/2 hours or until a knife inserted in the center comes out clean
and the top is golden.
To assemble and bake for individual baking dishes: Divide the challah mixture evenly
among 4 buttered ramekins. Spoon the berries on top. Sprinkle with sugar. Set on a
baking sheet and then bake for 30 minutes or until top is lightly golden.
Makes 4 to 6 servings.
I just love bread puddings, both savory and sweet. I have an amazing recipe for blackberry bread pudding and last year decided to see if I could create a version that combines my love of raspberries and chocolate. A bit of experimentation and research produced a delicious pudding, richly chocolate and studded with sweet/tart berries.
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