Equipment
- Baking Dish
- Oven
- Mixing Bowl
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Cooling Rack
- Plastic Wrap
Ingredients
- 5 cups Cubed challah bread
- ½ cup Sugar
- ¼ cup Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 1 ½ tsp Ground cinnamon
- ½ tsp Ground cardamom
- 3 Large Eggs
- 2 Egg Yolks
- 1 cup Whole milk
- 1 ½ cups Heavy whipping cream
- 1 tsp Vanilla extract
Instructions
- Put the bread cubes in an 8-by-11-in [20-by-28-cm] baking dish. Let the bread sit uncovered overnight (or use day-old bread).
- Preheat the oven to 350°F [180°C].
- In a small bowl, mix together the sugar, cocoa powder, cinnamon, and cardamom. Set aside.
- In a large bowl, lightly beat the eggs and egg yolks, then whisk in the sugar mixture until combined. Add the milk, cream, and vanilla and whisk until combined. Pour the bread cubes into the mixture and carefully fold in with a rubber spatula. Then pour the milk-bread mixture back into the baking dish.
- Bake for 40 to 45 minutes, or until the custard is set. Let the pudding cool completely before cutting it into squares and serving. Store covered with plastic wrap in the refrigerator for up to 2 days.