Ingredientes para Chocolate Chip Portuguese Sweet Bread Pudding
- Whole Milk
- ¾ cup granulated sugar
- 1 vanilla bean, seeds scraped and pod reserved
- 4 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- Sweet Bread
- Semi Sweet Chocolate Chips
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Como fazer Chocolate Chip Portuguese Sweet Bread Pudding
- Preheat oven to 350°F (175°C) and butter a 13x9 inch baking dish.
- In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, and ¾ cup granulated sugar over medium heat.
- Scrape the seeds from 1 vanilla bean into the milk mixture. Add the vanilla bean pod to the saucepan.
- Heat the milk mixture until it just begins to steam, do not boil. Remove from heat.
- In a large bowl, whisk together 4 large eggs and 2 large egg yolks.
- Gradually whisk 2 cups of the hot milk mixture into the egg mixture to temper the eggs, preventing them from scrambling.
- Pour the tempered egg mixture into the saucepan with the remaining hot milk mixture.
- Strain the custard through a fine-mesh sieve to remove any lumps and the vanilla bean pod.
- Cut 1 pound Portuguese sweet bread into 1-inch cubes. Arrange the bread cubes in the prepared baking dish.
- Sprinkle ½ cup semi-sweet chocolate chips evenly over the bread cubes.
- Slowly pour the custard over the bread, ensuring all the bread is thoroughly saturated. Let it sit for 15 minutes to allow the bread to absorb the custard.
- Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the pudding set.
- Let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
158g
Fat
121g
Carbs
14g
