Oh my, but this is rich. You can either serve this bread pudding warm or wait until the next day and serve chilled. Either way it is very, very good. And if this recipe is not rich enough, you can add 1/4 cup white chocolate chips or chunks and fold in with the milk chocolate chips – as I did with the bread pudding shown in the photo below.
4 cups bread cubes (I use day old French bread cut into 1″ cubes – you can leave the crust on)
2 oz bittersweet chocolate
1/3 cup semisweet chocolate chips
1/2 cup milk chocolate chips
2 eggs
1/2 cup white sugar
1/2 cup light brown sugar
2 tsp vanilla
2 cups vanilla soy milk
Place the bread cubes in a large bowl and set aside. Grease (or use cooking spray) a round baking dish or 9 x 9 glass pan.
In a double broiler, melt the bittersweet and semisweet chocolate. Allow to cool to room temperature.
Meanwhile, beat the eggs. Add the white and brown sugar and vanilla and mix well. Add the cooled chocolate and mix well. Stir in the milk. Pour the mixture over the bread.
Gently fold in the milk chocolate chips and mix until the bread is saturated with the mixture. Allow to sit for 10 minutes, then put the bread mixture into the prepared baking dish.
Bake at 350 degrees for 25 – 35 minutes, or until a toothpick inserted in a piece of bread comes out clean – be sure not to put the toothpick in one of the milk chocolate chips (your toothpick will just get chocolate on it and you will not be able to tell in the pudding is ready!) Allow to cool slightly before serving, or cool to room temperature, cover and refrigerate until serving.