Caramel and chocolate is a sweet lover's delight. Here's that combination in a bread pudding. It may become you favorite bread pudding.
6 large eggs
2 cups whole milk
1 cup sugar
1 teaspoon vanilla extract
12 cups cubed challah bread
1 cup semisweet chocolate chunks
1 cup caramel cubes, quartered (about 20 cubes)
1/2 cup chopped slivered almonds, cashews, and hazelnuts
1 teaspoon coarse salt
Preheat oven to 350℉. Spray a 13x9-inch baking dish with cooking spray.
In a large bowl, whisk together eggs, milk, sugar and vanilla. Fold in bread, chocolate, and caramel pieces. Spoon into prepared pan. Top with almonds, cashews, and hazelnuts.
Let stand at room temperature for 30 minutes. Sprinkle with salt.
Bake until a wooden pick inserted in center comes out clean, about 1 hour. Sprinkle with salt. Serve warm.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
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