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THE HOTEL HERSHEY
Chocolate Bread Pudding
This bread pudding requires a little extra prep time, but it's worth it! The combination of intense flavors marinated in butter overnight creates a rich, thick dessert that goes down smooth - one delicious spoonful after another. Try it with warm milk or ice cream.
Ingredients:
- 1 package of cinnamon raisin bread
- 3 oz. dark raisins
- 3 oz. light brown sugar
- 1 oz. bourbon
- 1 finely zested orange
- 4 oz. HERSHEY'S SPECIAL DARK Chocolate Chips
- 3 oz. HERSHEY’S EXTRA DARK Pure Dark Chocolate or SCHARFFEN BERGER 62% Dark Semi Sweet Chocolate (chopped)
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 4 whole eggs
- ¾ cup heavy cream
Directions:
Cut the raisin bread slices into 4 sections. Combine the raisin bread, raisins, brown sugar, bourbon, orange zest and chocolate chips. Toss gently to combine and let mixture marinate in buttered baking pan overnight.
Bring the milk, vanilla extract and heavy cream to a boil and pour over the chopped dark chocolate, stir. Once chocolate mixture is stirred and smooth, slowly add the eggs to the mixture using a hand whisk. Pour the warm mixture over the bread mixture that has been sitting in the baking pan overnight. Let bread pudding sit for 1 hour at room temperature before baking. Set baking pan inside a larger baking pan in a water bath for 1 hour at 300°F or until pudding has set.
