About the Recipe
adapted from America's Test Kitchen
A simple bread pudding brought to the next level with our Chocolate Chile with Tart Cherries buckwheat granola. We sandwich a layer of our Chocolate Chile granola between two perfectly toasted bread layers and then pour over a rich custard that gets absorbed overnight. Right before baking we double up and add a Chocolate Chile praline topping for a decadent finish.
Ingredients
bread pudding ingredients:
16 oz supermarket sliced French or Italian sandwich bread
1 T butter, softened
8 eggs
2 1/2 cups milk, whole
1 1/2 cups heavy cream
1 T sugar, granulated
1 T vanilla bean paste (can swap 1:1 vanilla extract)
1/2 t cinnamon
1/2 t nutmeg
1/4 t salt, kosher
chocolate chile praline ingredients:
8 T butter, softened
1/4 t salt
1 1/3 cups browned sugar, preferably light
3 T corn syrup
Directions
Step 1
Preheat oven to 325 degrees. Adjust oven rack to upper-middle and lower-middle positions. Divide dough between two rimmed baking sheets and toast in oven until dry and a light golden brown, about 25 minutes. Switch and rotate the baking sheets halfway through. Let the bread cool completely.
Step 2
Butter a 13 x 9-inch baking pan. Pack half of the toasted bread into pan. Sprinkle 3/4 cup of granola evenly over toasted bread. Top granola with the other half of the toasted bread. In large bowl whisk eggs. Add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt and whisk until fully combined. Pour egg mixture evenly over bread and lightly press on bread to submerge. Cover and refrigerate for 8-24 hours.
Step 3
For topping, in a medium bowl use a spatula to combine butter, salt, brown sugar, and corn syrup. Add granola and stir until incorporated. Tightly cover and refrigerate for 8-24 hours.
Step 4
To bake, remove bread pudding and topping from refrigerator. Let sit out at room temperature while oven is preheating. Preheat oven to 350 degrees and adjust oven rack to middle position. Break apart and sprinkle praline topping evenly over the top of the bread pudding. Place pan on a rimmed baking sheet to catch any bake-over. Bake until puffed and golden, about 50-60 minutes. Serve immediately.