Submitted for our Dairy Recipe Contest by M. Bilyeu
3 large eggs
1/4 cup confectioners’ sugar
1/4 cup brown sugar
1 1.25-ounce packet raspberry-flavored hot cocoa mix
1-1/2 cups half-and-half
8 slices day-old challah, torn into 2″ pieces
3 ounces white chocolate chips
3 ounces milk chocolate chips
whipped cream or ice cream, optional
In a large bowl, combine eggs, confectioners’ sugar, brown sugar and cocoa mix; whisk in half-and-half. Stir in bread pieces, and mix to combine thoroughly; let bread soak in custard for 15 minutes.
Preheat oven to 350F. Grease an 8″x8″ baking pan. Stir all of the chocolate chips into the bread mixture, and pour into prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean. Let pudding rest for 10 minutes; cut in half, then cut each half into 4 portions. Serve warm with whipped cream or ice cream, if desired. Makes 8 servings.