There were a few little luxuries I really missed when we lived in Germany; pay-at-the-pump gas, sunshine, and Ghirardelli dark chocolate chips. One big shipment of these dark chocolate chips showed up at the commissary around Christmas time our last year there, and I must have bought 12 bags. Germany has absolutely delicious dark chocolate, but not in chip form. Sometimes you need it in chip form! Anyway, now we’re back in the States I grab a bag of them every time I’m out. They make for a great snack in place of keeping heavier dessert foods in the house. But moving on to the topic at hand: Ghirardelli dark chocolate bread pudding with Forelle pears!
This is my first time making bread pudding, and though it seems a bit exotic since it’s something I’ve never made, I must say that it looks fancier than it is. It’s quick and easy and the boys helped, of course.
Oh, and before I forget, my almost-vegan and fairly healthy go-to bread recipe that I’ve developed over the years and that I make every week is HERE now, just in case you want to try something new.
Ghirardelli Dark Chocolate Bread Pudding With Forelle Pears
5-6 cups of shredded bread (I used sweet dinner rolls from the deli section of the bakery)
1 cup of Ghirardelli dark chocolate chips
5 whisked eggs
3/4 cup heavy cream
1 1/2 cups of whole milk
3/4 cups white sugar
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 teaspoon salt
Butter and a tablespoon of white sugar for greasing/coating the pan
Optional: Forelle pears (only in season through February so grab them while you can!), or other fresh fruit garnish.
Pre-heat your oven to 350°F.
Grease a cast iron skillet or casserole dish and then sprinkle a dusting of white sugar over the butter.
Break up your bread and add it to the dish, then sprinkle chocolate chips on top.
In a large mixing bowl combine the cream, milk, eggs, sugar, vanilla extract, nutmeg, and salt. Whisk it thoroughly and pour over your bread and chocolate mixture, make sure everything is evenly mixed, then bake it for about 30 minutes or until golden and heated through. The center will still be a bit moist, but will harden when cooling.