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Chocolate Orange Bread Pudding Recipe

This chocolate orange bread pudding recipe is a delightful twist on classic bread pudding. Recipe courtesy Kelsey of The Naptime Chef.

Servings: 6

Active time: 15 minutes

Total time:

Ingredients

  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c granulated sugar
  • 1 c heavy cream
  • 2 c whole milk
  • 2 tsp pure vanilla extract
  • 3 Tbsp freshly grated orange zest
  • 2 Tbsp freshly squeezed orange juice
  • 1/2 tsp kosher salt
  • 1/2 loaf stale challah, cut into 1-inch cubes
  • 2 oz semisweet chocolate, broken into 1/2-inch pieces

Preparation

  1. Whisk eggs, sugar, cream, milk, vanilla, orange zest, orange juice, and salt in large bowl until completely smooth and a little foamy.
  2. Place bread in a buttered 9-inch baking dish in one even layer. Carefully pour egg mixture over bread and let it absorb into the bread. Cover dish with plastic wrap and chill mixture for 2 hours or overnight.
  3. Heat the oven to 325°F. Remove plastic wrap, place chocolate pieces into top of bread mixture, and cover dish with foil. Bake it for 20 minutes, or until puffed up slightly. Then remove foil and bake bread pudding for an additional 30 minutes, or until bubbly around the edges and set on top.
  4. Allow bread pudding to cool for 10 minutes, then scoop out with a large spoon, and serve with desired toppings.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.