Bread pudding with chocolate

Ingredients:

• 2 large whole eggs
• 3 egg yolks
• 3/4 cup sugar
• 1/2 cup dry mix for making hot chocolate (cocoa)
• 3 cups of drinking cream 10%
• 1 cup whole milk
• 60 g slightly chilled espresso
• 1 tbsp vanilla extract
• 2 tbsp melted butter
• 500 g of hardened bread challah, cut into 2 cm cubes.
• 170 g dark chocolate, divided into pieces about 1.5 cm in size.

Preparation:

1. Place the eggs and yolks in the blender jar and blend on low speed for 30 seconds. Then carefully add the sugar and hot chocolate mix and blend for 30 seconds until smooth. Add the cream, milk, espresso, and vanilla extract and blend again for 30 seconds until smooth.
2. Grease a 20 x 30 cm baking pan with 1 tablespoon (15 g) of butter, then place the bread cubes in it. Arrange the chocolate chips on top, then carefully pour in the egg-chocolate mixture. Press the mixture into the pan with a spatula or the back of a spoon. Cover and let sit at room temperature for 2 hours, or refrigerate for 8 hours to allow the bread to absorb the egg mixture.
3. Preheat oven to 190°C
4. Bake the bread pudding for about 45 minutes, until the internal temperature reaches at least 165°F (75°C). Turn the broiler on high while leaving the oven door wide open. Remove the bread pudding. Spray the top of the bread pudding with cooking spray and lightly grease it with the remaining butter. Return the pudding to the center rack and cook for another 4-5 minutes. Then transfer it to a cooling rack and let it cool for 15 minutes before serving.