Name: Cast Iron Chocolate-Hazelnut Bread Pudding
Total time: 2 h 30 min
Ingredients: 14 ounces (397 grams) challah , cut into 1/2-inch pieces; 1/2 cup (3 ounces/85 grams) semisweet chocolate chips; 2 cups heavy cream; 2 cups whole milk; 9 large egg yolks; 1 cup Nutella spread; 3/4 cup (5 1/4 ounces/149 grams) plus 1 tablespoon granulated sugar; 4 teaspoons vanilla extract; 3/4 teaspoon salt; 2 tablespoons packed brown sugar

Why This Recipe Works

Adding rich chocolate flavor to a traditional bread pudding sounds like a winning proposition, but the reality isn't always so great. It's not as simple as just adding cocoa powder or melted chocolate to an existing recipe; that will give you weak, uneven chocolate flavor and can also compromise the texture of the dish. For truly chocolaty bread pudding we turned to a rich custard made with Nutella spread, plus chocolate chips stirred in with the bread to ensure extra chocolate flavor in every bite. The Nutella gave us excellent chocolate presence plus extra depth and dimension from the hazelnut flavor. We used challah (our top choice for its flavor and texture) that we “staled” in the oven to prevent it from turning soggy when combined with the custard. A combination of brown and granulated sugars sprinkled over the top of the dish gave the baked pudding an appealing crunch. Our cast-iron skillet was the perfect vessel for taking this decadent dessert from oven to table while keeping everything warm and melty.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread challah evenly in 2 rimmed baking sheets and bake, stirring occasionally, until golden and crisp, about 25 minutes. Transfer bread to 12-inch cast-iron skillet and let cool slightly.

Increase oven temperature to 325 degrees. Stir chocolate chips into cooled bread. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together until well combined, then pour mixture evenly over bread. Gently press on top of bread to help it soak up cream mixture. Combine brown sugar and remaining 1 tablespoon granulated sugar in bowl, then sprinkle over top of bread mixture.

Transfer skillet to upper rack of oven and bake until pudding is just set and surface is slightly crisp, 45 to 55 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cool for 30 minutes. Serve.