The weather here in the Midwest has been something else lately. Warm then cold, beautiful sunshine then gloomy rain that seems like it is going to go on forever. I’m not kidding after 3 days of nothing but gray skies and cold rainy weather you start to not even want to get up in the morning. So what do you do to make yourself feel better after a long day at work and then no sunshine in days. You put on your PJ’s, grab a blanket and a couch and curl up. And if you are lucky maybe some one will make you some Chocolate Raspberry Bread Pudding. Because lets face it Chocolate makes any day better at least around my house.
Chocolate Raspberry Bread Pudding
1 cup of heavy cream
1 cup of half and half
1/2 of a 1lb loaf of dense white bread
12 oz of milk chocolate chips
6 egg yolks
1/2 cup of sugar
2 teaspoons of kosher salt
2 teaspoons of vanilla
1 1/2 cups of fresh raspberries
Preheat oven to 350 degrees. Spray a 3 1/2 quart baking dish with non stick spray Heat cream, half and half, vanilla until it comes to a boil then turn it down to a simmer, mix in the milk chocolate and stir until combined and completely melted. Then set aside to cool. Chop the bread into 1 inch cubes and set aside in a large bowl. In a bowl mix the egg yolks, sugar, and salt together, add in the warm cream mixture and whisk to combine. Pour the custard mixture over the bread and stir to coat every piece and let it sit for 10 minutes. Gently stir in the raspberries, then pour into the baking dish. Bake for 50-55 minutes or until the top is browned and the custard is pretty much set.