Oozing chocolate and creamy custard, this easy-to-make bread pudding will win you new friends.
This chocolate Hawaiian bread pudding takes me back to my childhood in Honolulu. I start with King’s Bakery Hawaiian bread, also known as Portuguese sweet bread, then layer it with chocolate chips and creamy egg custard. It bakes up to a glorious puffed pillow of chocolatey goo.
The best part? It takes all of 15 minutes in preparation time. When I want to wow, don’t have a lot of time, and am willing to accept the calories, this is my go to recipe.
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Heat oven to 300 degrees. Whisk together first 6 ingredients. Set aside.
Butter a baking dish. Arrange half the bread slices in the bottom of the baking dish so they cover the bottom of the pan. Don't worry about the size or shape of the bread slices, just make sure the slices cover the the pan. Sprinkle with half the chocolate chips. Cover with a second layer of bread slices and chocolate chips.
Pour egg and cream mixture slowly over the bread. Pour slowly so the bread is able to absorb all the egg mixture. If you pour too fast it will overflow. If you are going to let the pudding soak for a few hours or over night, cover with saran wrap and press gently to ensure all the bread is moistened. Otherwise you can bake immediately.
Cook an hour and 15 minutes. Check after one hour by inserting a knife in the middle. If it is runny, it is not done. Check every 10 minutes after the first hour. You don't want to over cook. When the pudding is no longer runny remove from the oven and let set 30 minutes before slicing. You can keep the pudding fairly hot for a while by covering it with foil.