chocolate chip bread pudding Recipe

In a saucepan, combine the heavy whipping cream and 1 cup of sugar. Heat over medium heat, stirring constantly, until the mixture just comes to a simmer and the sugar has fully dissolved.

Meanwhile, in a separate bowl, whisk the 12 egg yolks with the remaining ½ cup of sugar until smooth. Once the cream mixture is simmering, slowly add small amounts of the hot cream to the egg yolk mixture, whisking constantly. This tempering step prevents the yolks from scrambling, ensuring a smooth custard base.

Stir the 1 teaspoon vanilla extract into the prepared custard base.

Cut the baguette into roughly 1-inch cubes. In a large bowl, combine the bread cubes with the warm custard, stirring gently to coat all the pieces.

Gently fold in the 11 1/2 ounces of semi-sweet chocolate morsels. Transfer the mixture to a baking pan.

Bake the bread pudding in an oven preheated to 350 °F. Cover the pan and bake for 40 minutes, then remove the cover and continue baking for another 10 to 15 minutes, until the top is golden and the custard is set.