Simple Chocolate Bread Pudding

Toss cubed bread and melted butter together in a lightly buttered 9×13 glass baking dish. Set aside.

In a large heavy saucepan, add half-and-half and cream and bring it to simmer (do not boil). Remove from heat and stir in chopped unsweetened chocolate until melted. Add Kahlua and mix to combine. Set aside.

In a medium bowl, stir together egg yolks and sugar. Add a few tablespoons of the hot chocolate/cream mixture into the egg yolk/sugar bowl, whisking to combine. Repeat this step, gradually adding the rest of the hot chocolate/cream mixture until both mixtures are well incorporated. This way the egg mixture won’t curdle.

Pour the chocolate custard mixture over the bread. Sprinkle chocolate chips and almond slivers over the top. Cover the dish with plastic food service wrap, and weigh it down with another pan. Let it stand at room temperature for 1 hour so the custard will absorb into the bread or you can also refrigerate it overnight. This can be made a day ahead to this point.

Preheat oven 350 F. Bake pudding for about 40 minutes or until the center is set. Serve warm with whipped cream or vanilla ice cream and caramel sauce.

Recipe adapted from Bon Appetit.