CHOCOLATE & RAISIN BREAD PUDDING
Take your bread pudding to the next level! Drizzle in your favorite SoChatti chocolate to make a one of a kind dessert which is sure to impress.
1 cup of sugar
½ cup (1 stick) unsalted butter (plus more for prepping pan)
1½ teaspoons cinnamon
1¼ teaspoons vanilla extract
5 eggs, beaten slightly
2½ cups heavy cream
8 cups bread cubes (brioche, crescent or challah work best)
2/3 cup raisins
6 ounces SoChatti chocolate
Step 1. Preheat oven to 350 degrees. Lightly butter a 9x13-inch baking pan or dish.
Step 2. Combine the sugar and butter in a food processor until well combined. Blend in the cinnamon and the vanilla, pulse to combine.
Step 3. With the processor running, add the eggs 1 at a time and then turn off the food processor. Scape down the sides and add the heavy cream. Pulse the ingredients until combined.
Step 4. Place the bread cubes in the prepared baking dish. Sprinkle the raisins over the bread. Pour the SoChatti on top of the bread cubes and stir gently to incorporate the SoChatti and raisins into the bread. Pour the egg mixture onto the bread, making sure to cover all of the bread with the egg mixture. Let the mixture sit for 10 minutes to infuse.
Step 5. Cover the dish with foil and bake in the 350-degree oven for 35 minutes. Remove the foil and bake uncovered until the bread pudding is still soft but the custard is set (about 10-15 minutes).
Step 6. Enjoy the chocolate and raisin bread pudding while it is still warm or store in the covered in the fridge and rewarm when ready to eat.