Earl Grey Chocolate Bread Pudding
Ingredients
- 3 cups whole milk ⓘ
- 1 cup heavy cream ⓘ
- 5 teaspoons DAVIDs Earl Grey Tea, in tea filter ⓘ
- 12 cups challah/egg bread or brioche bread, cut into 1-inch cubes ⓘ
- 3/4 cups sugar ⓘ
- 4 eggs ⓘ
- 2 egg yolks ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1/2 teaspoons kosher salt ⓘ
- 1/2 cups bittersweet chocolate chips
- 1/2 cups semi-sweet chocolate chips
- whipped cream for garnish ⓘ
Instructions
- Preheat oven to 350°F. Coat either an 11x8-inch baking dish with non-stick cooking spray or 12 individual 3-inch ramekin dishes. Set aside.
- Heat the milk and cream in a medium saucepan over medium heat. Add tea and heat the mixture until a gentle simmer. Remove from heat and allow the tea to steep 5-6 minutes. Remove tea filter and cool mixture slightly.
- Place bread cubes on a parchment-lined baking sheet and bake for 10 minutes. Remove from oven and set aside.
- Lower the oven temperature to 325°F. In a large mixing bowl, whisk together sugar, eggs, egg yolks, vanilla extract and salt. Add milk and cream mixture. Gently toss in bread cubes and half of the bittersweet and half of the semi-sweet chocolate. Transfer mixture to prepared baking dish or ramekins. Sprinkle with remaining chocolate. For the 11x8-inch baking dish, bake for 40-45 minutes. For the individual ramekins, bake for 30-35 minutes. Remove from oven and let cool 15-20 minutes before serving. Serve with whipped cream if desired.
Nutrition & Diet Analysis (per serving)
651
kcal
33% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).